Korean Spicy Clam Soup With Noodles |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is an easy to prepare soup that just takes a total of 15 minutes, not counting the time it takes to boil the water for the pasta. It has a Korean influence. You can control the heat by adding less garlic chili sauce and chili or cayenne. You can add a can of clams with its juice if you want more clams in the soup. My family loves this soup on a cold day, though there aren't too many of those days here in L.A. Ingredients:
4 (8 ounce) bottles clam juice |
4 cups water |
2 lbs manila clams, in shells |
4 garlic cloves, minced |
2 -3 teaspoons sesame oil |
1 teaspoon soy sauce |
2 -3 teaspoons chili-garlic sauce (sambal oelek) |
1 teaspoon sugar |
1/2 teaspoon salt |
1 1/2 teaspoons dried ancho chile powder or 1 1/2 teaspoons use 1/4 - 1/2 tsp cayenne pepper |
4 green onions, sliced (use white and green parts) |
3 inches piece daikon radishes, peeled, sliced very thin and quartered |
handful baby spinach leaves (optional) |
1 lb spaghetti (i used multi-grain last time and it was fine) or 1 lb similar noodles (i used multi-grain last time and it was fine) |
Directions:
1. Boil salted water in large pot for pasta. Add pasta and cook al dente.
2. Meanwhile, in a separate 3 qt pot, mix clam juice, water, garlic, sesame oil, soy sauce, garlic chili sauce, sugar, salt, ancho chili powder and daikon radish over medium high heat.
3. When clam juice mixture reaches a boil, add in clams in shells. Cook until shells open. Discard any that don't open after about 3 minutes.
4. Add spinach and green onions and cook about 1 minute, or until spinach wilts.
5. Place cooked pasta in serving bowls and ladle soup with clams over pasta. Serve.
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