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Korean Spicy Clam Soup With Noodles

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“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.”
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 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)

Directions

  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.

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