Korean Clam Broth Jogaetang Recipes

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KOREAN CLAM BROTH - JOGAETANG



Korean clam broth - Jogaetang image

A warming seafood broth that's easy to make and low fat, great for a simple but special meal when you're short on time

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 9

500g medium-sized clams , rinsed (see below)
1 tbsp gochujang chilli paste or white miso if you don't want it to be spicy
2 large garlic cloves , finely chopped
3 spring onions , whites finely sliced, greens roughly chopped
2 handfuls beansprouts
1 green chilli , cut into matchsticks
toasted sesame oil , to serve
cooked rice , to serve
kimchi or pickled cucumber, to serve

Steps:

  • Drain the rinsed clams well and place them in a saucepan (with a lid) that fits them in a single layer. Pour over cold water to just cover (about 750ml should do it), then stir in the chilli paste, the garlic and the spring onion whites.
  • Cover with a lid, bring to the boil, then turn down the heat and simmer gently for 2-3 mins until the clams have all opened. Turn off the heat and stir through the beansprouts and chilli. Season with salt to taste, and decant into one large or two smaller bowls. Top with the spring onion greens and a drizzle of sesame oil, and enjoy with rice and something sharp like kimchi or pickled cucumber. You'll need soup spoons and a bowl for the empty shells.

Nutrition Facts : Calories 61 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

CLAM BROTH



Clam Broth image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 1 quart broth and 2 cups clam meat

Number Of Ingredients 1

8 pounds small quahogs or large cherrystone clams

Steps:

  • Scrub the clams, and rinse clean. Bring 2 cups of water to a boil in an 8-quart stockpot over high heat. Add the clams, and cover tightly. After 5 minutes, uncover, and stir the clams with a wooden spoon. Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened. Don't wait for them all to open, or they will be overcooked. It should only take a little tug or prying to open the stragglers once they are all removed from the heat. The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes. While the clams are steaming, the broth should become foamy and light. It usually spills over a bit just as the clams are cooked and ready.
  • As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container. Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer. After sitting, 99 percent of the grit will have collected at the bottom of the container. If you are not using the broth within the hour, chill it as quickly as possible, and cover after it has completely cooled.
  • Remove the clams from their shells, cover, and refrigerate. After they have cooled a bit, dice them into 1/2-inch pieces. Cover again, and keep refrigerated until ready to use.

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