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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.
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.
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!
Frequently Asked Questions
This recipe is 204 calories per serving.
What To Serve With Korean Clam Soup
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Korean Clam Soup
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple yet delish recipe.
I added tofu and golden mushrooms.
A simple meal to warm my tummy when i was down with flu.
is it ok if we use frozen clam meat ?
It won’t taste the same.
Indeed. How could anyone suggest mixing fresh seafood with other meat stock. It will be clash of titans!
Yeah, you don’t need chicken broth at all.
Hi Bee,
I’m enjoyed this dish as my dinner
Together with onigiri. Just nice. There is the art of simplicity that you dont need to add any broth. And this is korean style. Is just nice & savoury
Thanks for your sweet comment.
Would it be ok to add some noodles? Maybe some Chinese egg noodles or some udon?
*I’ll go ahead and put 5 stars because it sounds delicious. I haven’t had a chance to try it yet.
Yes you can!
Delish!!!!! (mashisayo in Korean). This is a natural meal … so fortifying! Thank you! Terimah kasih! Kamsah hamida!
Hi Bee
That recipe looks great and I agree totally its beauty is in the simplicity of the ingredients definitely should not add another stock.
My first ever meal in Vietnam a while ago was very similar, with the only other additions being some fresh lemongrass and a dash of fish sauce, and it was absolutely wonderful. Good to see this Korean version,
Keep up the good work, your recipe has inspired me to try it this weekend after I get to the fresh seafood place I like to go to. Thanks for sharing
Thanks Steve. Yes, I know exactly the Vietnamese clam soup you mentioned. I will have to make it one day!
Hello, this soup looks wonderful. I am in Ohio. Where can I get the manila clams?
Hi Donna, I am not sure about Ohio but perhaps you can get little neck clams in regular supermarkets?
If you can find Manila clams at your store, then use Manila clams. But make sure they are fresh!
I tried this and It’s one of the best I have.
Awesome Ray! Thanks for trying my recipe.
Why use WATER instead of a more flavorful broth such as a chicken stock? Sounds too bland to waste quality clams; unless, your taste buds only prefer heat and garlic.
(Wish there was a way to “rate” in a more non-judgemental manner since I DID NOT MAKE this recipe.) Three stars were chosen because most of your recipes are decent given their simplicity.
Hi Carol, chicken broth would have murdered this dish. This is a simple clam soup which is extremely flavorful due to the briny fresh clams. Canned or boxed chicken broth has no place in this recipe. Why don’t you actually try this Korean clam soup recipe and then tell me if it tastes bland. Yes, I love garlic and heat; also this is the authentic way of preparing Korean clam soup in Korea. I am simply sharing what I had experienced during my travel.
:)
I had a similar thought to replace the water with clam broth. But like you, I have not tried it YET.
You don’t need clam broth, trust me! :)
I don’t understand why someone would rate a recipe that they did NOT try . It is a disservice to the author and other readers. Chicken soup would cloud the flavors of the delicate clams and the Koreans would never ever use it in their version. If you want canned chicken soup make that and leave the recipe alone!!!
Thanks Dee.
NO chicken broth!!!!!!!
Agreed.
Wow typical case of “ confidence without competence” – don’t just assume things without even trying it…. you do know in Asia we use water instead of broth for a lot of soups right ? *smh*