Korean Spicy Clam Soup With Noodles

Recipe by Pesto lover
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READY IN: 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon salt
  • 1 12
    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)
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DIRECTIONS

  • Boil salted water in large pot for pasta. Add pasta and cook al dente.
  • 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.
  • 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.
  • Add spinach and green onions and cook about 1 minute, or until spinach wilts.
  • Place cooked pasta in serving bowls and ladle soup with clams over pasta. Serve.
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