Korean Spicy Clam Soup

By stancec44

Ingredients

• 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

Details

Servings 2
Cooking time 90mins
Adapted from saveur.com

Preparation

Step 1

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.