Korean Clam Broth
Korean Clam Broth



  • 500g clams
  • 1 tbsp white miso
  • 2 garlic cloves, chopped
  • 3 sliced spring onions
  • 2 handfuls of bean sprouts
  • 1 green chilli, chopped
  • Sesame oil, to serve
  • Cooked rice and kimchi, to serve
  • Pop the rinsed clams into a lidded saucepan in a single layer. Cover with 750ml of cold water, then stir in the miso, garlic, and spring onion whites. Bring to the boil, then simmer for a couple of mins until the clams have all opened. Season well, scatter with the spring onion greens, and drizzle with sesame oil. Serve with cooked rice and kimchi, if you like.
10 mins
4 serving

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