Korean clam clear soup
Clam consomme is a consomme soup made by putting fresh clams that have been spat out clean of body debris into water and boiling it. Clam consomme was once a favorite hangover soup because of its light and refreshing taste. This is because clams contain a large amount of taurine, which can protect the liver. Clams are a food that has been eaten since a long time ago. In the book "Zishan Fish Catalog" written by Ding Ruoquan, many different types of clams are recorded.
Recipe Recommendations
- water 2kg
- salt 8g(2小匙)
- red pepper 10g(1/2个)
- garlic 5g(1个)
Steps for Korean clam clear soup
1
Wash the shell of the shallow clam and soak it in salt water to let it spit out all the dirt in its body. (About 3 hours)
2
Cut the shallots into sections about 3cm long. Cut the red peppers to a length of 3 cm wide. Silk about 0.3 cm thick.
3
Put clams and water in the pan, cook over high heat for about 7 minutes, until boiling, turn to medium heat and cook for another 5 minutes.
4
When the clams open, add shallots, red peppers, and mashed garlic, season with salt and cook for a while