A refreshing way to cook a clam soup with a knife
During the summer vacation, I cleaned up the clams I caught with my children in the East Sea and made clam soup! The recipe for clam soup is much simpler than I thought.
4 serving
Within 30 minutes
굼빛라이프
Ingredients
  • Shellfish
    800g
  • Salt
    suitably
  • salted anchovies
    1T
  • leek
    1handful
  • Cheongyang red pepper
    suitably
Video
Cooking Steps
STEP 1/10
First, wash the clams in clean water.
(The sea clam is somewhat old because it has been left in the ice box for more than a day while bringing it home from the sea.)
STEP 2/10
Boil water in a cleanly washed clam.
STEP 3/10
After a while, the clams open their mouths one by one.
Let's rummage through to see if it's all cooked well.
STEP 4/10
I use a ladle to scoop up the white foam on top and throw it away.
STEP 5/10
Well-cooked clams are separated from shells.
It's easy to eat because you don't have to separate shells^^
STEP 6/10
Put the clam meat in a pot and scoop out the top part of the clam soup and boil the clam soup.
STEP 7/10
I put a spoonful of anchovy sauce.
STEP 8/10
Season the clam soup with salt.
STEP 9/10
Prepare green onions and cheongyang peppers.
STEP 10/10
Boiling! Boiling
When the soup boils, the clam soup is complete!!!
It's hard to complete a clam? If you separate the clam meat and boil it, you don't have to worry about the sea. Make sure to taste the soup before adding salt, and adjust the amount of salt. You can enjoy clam soup if you put in as much Cheongyang chili pepper as you want.
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