Daehaptang || Hard Clam Soup, 文蛤汤, 文蛤湯, ハマグリスープ, 대합탕 Leave a comment

Daehaptang, or Hard Clam Soup, is a popular Korean seafood soup known for its clear, flavorful broth and tender clams. It’s a simple yet elegant dish that highlights the natural sweetness of the clams.

Key Ingredients:

• Hard Clams: Fresh, plump hard clams.
• Vegetables: Typically includes green onions, red pepper flakes, and sometimes mushrooms.
• Seasoning: Soy sauce, salt, and pepper.

How to Make Daehaptang:

1. Prepare the Clams:
   • Scrub the clams thoroughly to remove any dirt or debris.
   • Soak the clams in salted water for about 30 minutes to help them purge any sand.
2. Make the Broth:
   • In a large pot, bring water to a boil.
   • Add the clams and cover the pot.
   • Steam the clams until they open, about 5-7 minutes.
   • Remove the clams from the pot and strain the broth.
3. Season the Broth:
   • Return the strained broth to the pot.
   • Add soy sauce, salt, and pepper to taste.
4. Add the Clams and Vegetables:
   • Add the cooked clams and vegetables to the broth.
   • Bring the soup to a simmer and cook for a few more minutes.
5. Serve:
   • Serve the soup hot with rice.

Tips for the Best Daehaptang:

• Freshness is Key: Use the freshest hard clams possible.
• Simple Seasoning: The natural flavor of the clams is best complemented by simple seasonings.
• Don’t Overcook: Overcooking the clams can make them tough and rubbery.
• Garnish: Garnish with chopped green onions or red pepper flakes for added flavor and color.