Korean Clam Soup

4.72 from 14 votes
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Korean Clam Soup - savory and briny clam soup with jalapeno and garlic. Easy recipe that takes only 10 minutes to make and so delicious.

Korean clam soup with jalapeno and garlic.
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As you all know, I spent two months in Asia and traveling around the region.

On my way back to the United States, I stopped over in Seoul, Korea and spent a few days exploring the city.

Seoul is a vibrant and buzzing metropolis and I had so much fun there.

Easy and quick Korean clam clear soup, served in a bowl.

One of the dishes I tried there that I absolutely love was Jogae Tang, or Korean clam soup.

Savory and briny clam soup with jalapeno and garlic.

Clams are naturally briny and savory, and cooking them with the simplest of ingredients brings out the natural flavors.

The garlic, chili (I used jalapeno) and scallions add heat and garlicky flavors to the soup.

I am lucky that I live close to Asian stores where I can buy fresh live clams.

With Fall around the corner, I know that this Korean clam soup will be a staple in the coming months when I want a warm soup on colder days or nights.

Try my recipe, I am sure you will love this soup!


Frequently Asked Questions

How many calories per serving?

This recipe is 204 calories per serving.

Easy and healthy homemade Korean clam soup cooked with jalapeno and garlic, ready to serve.

What To Serve With Korean Clam Soup

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.72 from 14 votes

Korean Clam Soup

Korean Clam Soup – savory and briny clam soup with jalapeno and garlic. Easy recipe that takes only 10 minutes to make and so delicious.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 3 people
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Ingredients  

  • 1 1/2 lbs (750g) Manila clams
  • 4 cups water
  • 1 stalk scallion, cut into strips
  • 4 cloves garlic, sliced into pieces
  • 1 small jalapeno, seeded and sliced

Instructions 

  • Clean, scrub, and rinse the clams under cold water. Drain and set aside.
  • Heat water in a soup pot and bring it to a boil. Add the garlic, jalapeño, and clams to the pot. Boil until all the clams open. Add salt and scallions, then turn off the heat and serve immediately.

Nutrition

Serving: 3people, Calories: 204kcal, Carbohydrates: 10g, Protein: 34g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.3g, Trans Fat: 0.03g, Cholesterol: 68mg, Sodium: 144mg, Potassium: 143mg, Fiber: 0.3g, Sugar: 0.3g, Vitamin A: 771IU, Vitamin C: 8mg, Calcium: 109mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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33 Comments

  1. Wangcha says:

    I Just found the Recipe,Iam going to make this soup. Thank you.

    1. Bee Yinn Low says:

      Awesome let me know how it goes Wangcha.

  2. Swee chin says:

    These clams are known as Lala in Malaysia. I want to know how you clean and make sure there is no mud in all the lala. Thank you.

    1. Rasa Malaysia says:

      Just soak in salted water.

  3. Paula Yanoshik says:

    Why is the carb count so high?

    1. Rasa Malaysia says:

      Well, per the nutrition data generator.