STREAMING NOW: Jamie's Super Food

Korean Spicy Clam Soup With Noodles

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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 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 12 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)


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a