Add thick salt to the clams, knead them, wash all the foreign substances on the surface of the clams, and rinse them 2-3 times. If no more dirty water is available, add 2 tablespoons of salt to 1 liter of water, dissolve well, then put the clams in and defrost in the refrigerator.
You have to remove it in a dark refrigerator for at least 30 to 40 minutes.
Even if you buy something that has been washed, you must rub it with salt and wash it well to clean it.
I washed it with salt the day before and washed it in the refrigerator all night.
It's convenient to buy a lot of clams in advance and leave them frozen before using them.

Prepare a handful of mugwort by removing dirty and withered leaves, tough outer leaves, and bottoms and washing them several times until no soil comes out.

Cut the half of the green onion diagonally

Stir-fry 15 anchovies in a dry pan, blow away the fishy smell, and stir-fry until it smells delicious.

Make broth by adding 800ml of rice water, 2 kelp, and 1 dried shiitake mushroom.
Boil it for 10 to 15 minutes.
(You can take the kelp out when the water boils, and I just boiled it together and took out the sticky foreign substances that float over the broth.)

When the anchovy broth is well seasoned, take out all the ingredients again and put 1 tablespoon of soybean paste on a sieve.

When the soup starts to boil, add the clams and boil them.

Open your mouth and boil the clams until they are cooked well.

When clams open their mouths, add a handful of cleaned mugwort.

Boil it once and add minced garlic and red pepper powder half a tablespoon each.

Lastly, add the green onions and boil it for a while.