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Korean Clam Broth Recipe

Korean Clam Broth Recipe

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How To Make Korean Clam Broth

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Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 2 pounds clams, cleaned
  • 4 cups water
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1 green onion, thinly sliced
  • Salt and pepper, to taste


  1. In a large pot, bring the water to a boil. Add the clams and cook for about 5 minutes, until they open. Remove the clams from the pot and set aside. Discard any unopened clams.

  2. In the same pot, heat the sesame oil over medium heat. Add the garlic and onion, and cook for 2-3 minutes, until fragrant and translucent.

  3. Add the soy sauce, red pepper flakes, and sugar to the pot. Stir well to combine.

  4. Pour the clam cooking liquid (about 3 cups) into the pot, leaving any sediment behind. Bring to a boil and simmer for 10 minutes.

  5. While the broth simmers, remove the clams from their shells.

  6. Return the clams to the pot and cook for an additional 5 minutes.

  7. Season with salt and pepper, to taste.

  8. Serve hot, garnished with sliced green onions.


  • Calories : 219kcal
  • Total Fat : 5g
  • Saturated Fat : 1g
  • Cholesterol : 76mg
  • Sodium : 816mg
  • Total Carbohydrates : 9g
  • Dietary Fiber : 1g
  • Sugar : 2g
  • Protein : 32g
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