⏱️ Cooking time: 10–15 minute
🥢 Introduction
This is a simple Korean-style clam soup I make when I want something light but satisfying.
It’s perfect for days when you’re tired, not very hungry, or just craving something warm and clean.
The broth is clear and gently sweet from the radish, with the deep flavor of fresh clams.
It’s the kind of soup that doesn’t weigh you down, but still feels like a proper meal.
In Korea, soups like this are often eaten as a quick lunch, a light dinner, or even as something comforting when you’re not feeling well.
It’s simple, but it always hits the spot. This is one of the soups I come back to whenever I don’t want anything heavy.
🛒 Ingredients
✔ 4 cups (1 liter) water
✔ 1 handful sliced Korean radish (about 200 g)
✔ 1 lb (about 500 g) fresh clams
✔ 3 to 4 cloves garlic, thinly sliced
✔ A small pinch of MSG (optional)
✔ 1 handful garlic chives
✔ 1 fresh chili, thinly sliced
✔ Salt, only if needed
👩🍳 Instructions
Step 1. Clean and soak the clams
Place the clams in a bowl of cold water and add about 1 tablespoon of salt per 4 cups (1 liter) of water.
The water should taste like the sea.
Let the clams soak for 30 to 40 minutes so they can release any sand inside.
You’ll see grit settle at the bottom of the bowl.
Once that happens, gently lift the clams out and rinse them 2 to 3 times under running water.
Do not leave them soaking longer, or they may become weak and affect the flavor of the broth.
Place the clams in salted water and keep the bowl in a dark place or loosely cover it with a towel.
Clams release sand more easily in the dark.
Step 2. Start the broth
Add 4 cups (1 liter) of water and the sliced radish to a pot.
Bring it to a gentle boil, then lower the heat and let it simmer for about 8 to 10 minutes,
until the radish becomes slightly translucent and releases its natural sweetness into the water.
This is what gives the broth its clean, lightly sweet base.
Step 3. Cook the clams
Add the larger clams first, then the smaller ones.
Cook for 2 to 3 minutes, just until the shells open.
As soon as they open, they are done.
If they stay in the pot too long, the meat will become tough and chewy.
Skim off any foam that rises to the surface to keep the broth clear.
Step 4. Season gently
Add the sliced garlic and, if using, a small pinch of MSG.
Let it simmer for another 30 seconds to 1 minute so the garlic softens and releases its aroma.
Step 5. Finish the soup
Turn off the heat.
Add the garlic chives and sliced chili, then gently stir.
Taste the broth.
Clams naturally release saltiness, so the soup is usually already well seasoned.
Only add a little salt if it truly needs it.
🍽️ Serving Tips
✔ Serve this soup hot, right after cooking, while the clams are still tender and the broth is clear.
✔ In Korea, it’s usually enjoyed with a bowl of steamed rice and simple side dishes like kimchi or pickles.
✔ It also works well on its own as a light lunch, dinner, or even a gentle late-night soup.
✔ For extra heat, add more sliced chili or a pinch of chili flakes at the table.
💡 Additional Notes
✔ Use the freshest clams you can find. Fresh clams make all the difference in a clear broth.
✔ Keep the soaking water salty and the bowl in a dark place. Clams release sand better in the dark.
✔ Do not overcook the clams. As soon as they open, they are done.
✔ This soup is meant to be light and clean, so avoid adding strong seasonings that can overpower the clams.
❓ FAQ
Q. Can I use frozen clams?
✔ Yes, but fresh clams give a much cleaner and sweeter broth. If you use frozen clams, rinse them well and expect a slightly stronger seafood flavor.
Q. Do I really need to soak the clams?
✔ Yes. Even clean-looking clams often still have sand inside. A short soak in salted water makes a big difference in the final broth.
Q. Why does the recipe not add salt at first?
✔ Clams naturally release salt into the broth. It’s better to taste first and only add salt if needed.
Q. Can I add noodles or tofu?
✔ You can, but this soup is meant to be light and clear. If you add extras, keep them simple so they don’t overpower the clams.
Q. Why is there so much foam when I cook the clams?
✔ That’s completely normal. Clams release natural proteins as they cook, which rise to the surface as foam.
Simply skim it off gently with a spoon to keep the broth clear and clean-tasting.
Q. Why do I still see cloudy powder or grit after soaking the clams?
✔ That’s normal. Some fine particles and proteins continue to come out even after soaking.
As long as the heavy sand has settled and you rinsed the clams, it’s safe to cook.
Just skim off any foam or residue while boiling to keep the broth clear.
Q. Can I add all the clams at once?
✔ It’s better to add the larger clams first, then the smaller ones.
They don’t all cook at the same speed, and this helps keep everything tender instead of overcooked.
👉 Like this recipe?
👉👉 You Might Also Like