Spicy Korean Clam Soup

A simple, light soup not short on heat or spice. It's traditionally served over a butane flame, so the broth remains hot, and a heavy dose of heat is delivered from two types of thinly sliced chiles.

• Ready In: 2 mins
• Serves: 1

Ingredients

• 2  lbs littleneck clams, scrubbed clean
• 1 (4 inch)  square  kombu
• 1  garlic clove, thinly sliced
• 1  jalapeno, stemmed and thinly sliced crosswise with seeds
• 1  korean stemmed and thinly sliced crosswise with  seeds or 1  anaheim chili, stemmed and thinly sliced crosswise with seeds
•  kosher salt
• 1⁄2 scallion, finely chopped

Directions

1. cook.
2. cook.
3. cook.