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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.
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One of the dishes I tried there that I absolutely love was Jogae Tang, or Korean clam soup.
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!
How Many Calories per Serving?
This recipe is only 37 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Korean Clam Soup
Ingredients
- 1 1/2 lbs. 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 with cold water. Drain and set aside.
- Heat up the water in a soup pot. Bring the water to boil. Add the garlic, jalapeno and clams to the water. Boil and cook until all clams are open. Add salt and scallion. Turn off the heat and serve immediately.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.
Just soak in salted water.
Why is the carb count so high?
Well, per the nutrition data generator.