I used the frozen one in the freezer. These days, most of the things sold at the mart come out with a sea seal. Still, if you spray a spoonful of sea salt in cold water and soak it, some residue will come out.

It's just water. I won't use the broth because the clams have a strong taste. You can't put it in from the beginning and boil it. Boil the water and put it in so that it doesn't get tough.

When the water boils up, add the washed one. You know that you need to remove all the bubbles that float on top to make it's clean.

While it is boiling, prepare the ingredients for the soup. I didn't want to float when I put minced garlic, so I cut it on my side and prepared it. Tofu is a bonus. If you boil it with tofu, it's more plentiful and delicious. For those who like spicy food, it'd be good to add fresh peppers.

When it starts to boil, add garlic

Add half a spoonful of bay salt, please. The amount of water is perfect if it's about twice the amount of ingredients. Remove all the bubbles that keep coming up.

When it boils, you can see the milky soup. Clam soup gets tough if you boil it for too long. If you open your mouth wide, it's all cooked, so don't boil it for too long.

When you open your mouth, add the prepared tofu. Add tofu and boil it for 3 more minutes to cook it.

Lastly, put in the green onions, boil it again, and turn off the heat. It may taste right, but just in case, taste it before turning off the heat and add salt if it's not enough.

Just looking at it makes me laugh. It's a cool morning soup. It can be a little boring with clams, but it's more abundant with tofu. I'm going to eat it with the kids, so I didn't put in a refreshing pepper, but if I put in a pepper, it'll taste more spicy. I suddenly want to add kalguksu.