A simple, light soup not short on heat or spice. It’s traditionally served over a butane flame, so the broth remains hot, and a heavy dose of heat is delivered from two types of thinly sliced chiles.
Featured in: Korean Clam Soup for the Drunk Soul
- 2 lb. littleneck clams, scrubbed clean
- 1 (4-inch) square kombu
- 1 garlic clove, thinly sliced
- 1 jalapeño, stemmed and thinly sliced crosswise with seeds
- 1 Korean or Anaheim chile pepper, stemmed and thinly sliced crosswise with seeds
- Kosher salt
- 1⁄2 scallion, finely chopped
- Place the clams in a large bowl, cover with cold water, and let stand for 1 hour. Gently lift the clams from the water, leaving the grit behind, and discard the soaking water and grit.
- In a large saucepan, combine the kombu with 3 cups water and bring to a boil. Cook for 3 minutes then remove and discard the kombu. Add the clams, garlic, jalapeno, and chile pepper, cover the pan, and cook until the clams open, about 4 minutes. If there are still stubborn, closed clams, remove the opened clams to bowls and continue to cook the clams until they open; discard any clams that never open.
- Season with salt, then divide the clams and soup among serving bowls and garnish with scallions.