How to make seaweed soup with clams. How to remove clams
Unlike thick beef seaweed soup, we will make clam seaweed soup with a cool and refreshing taste.
2 serving
Within 30 minutes
샤인밀
Ingredients
  • Seaweed
    3cup
  • Manila clam
    600g
  • perilla oil
    2TS
  • salted anchovies
    1TS
  • Salt
    1TS
  • a thick salt
    2TS
Cooking Steps
STEP 1/9
Wash the clams with a crunch.
STEP 2/9
Pour enough water to cover the cleaned clams and add 2 tablespoons of thick salt. Cover it with a black bag and put it in the refrigerator for 3-4 hours to remove it.
STEP 3/9
In the meantime, soak the seaweed.
I boiled 600g of clams and 3 cups of soaked seaweed.
STEP 4/9
Rinse the clams once and boil them until the clams open their mouths.
STEP 5/9
Sieve the clams separately and store only the broth separately.
STEP 6/9
Put 2 tablespoons of perilla oil in a pot and stir-fry soaked seaweed.
STEP 7/9
Pour the stock from the clam and boil it well.
STEP 8/9
While cooking seaweed soup, prepare clams.
STEP 9/9
Boil until the seaweed comes out white, then add clams at the end and season with 1 tablespoon of anchovy extract and 1 tablespoon of salt.
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