Clam soup

Clam soup is a soup prepared using clams as a primary ingredient. Clam soup can be prepared as a thin, broth- or cream/milk-based soup and as a thicker, chowder-style soup. In Japan, hot miso soup prepared with clams is believed by some to be a cure for the hangover.

Clam soup
Black clam miso soup at a Tokyo restaurant

Overview

Clam soup is prepared using clams as a main ingredient. Additional ingredients can include carrot, celery, onion and other vegetables, vegetable broth or stock or other types of broths and stocks (such as fish stock)[1] seasonings and spices, salt and pepper. Fresh or canned clams can be used to prepare the dish.[2] Clam chowder is a well-known clam soup, but not all clam soups are chowders or have the thick consistency that chowders typically possess.

In Japan, hot miso soup with clams is a traditional cure for the hangover.[3] Clams possess high levels of ornithine, an amino acid that some Japanese people believe serves to reduce levels of stress, and "helps improve liver function—including detoxifying harmful substances like alcohol."[3] A canned clam soup product named "Power of 70" claims to cure hangovers.[3]

Varieties

Clam chowder
Clam chowder with whole clams

Clam chowder is a clam soup prepared as a chowder, typically using a cream base.[4] Several varieties of clam chowder exist. Manhattan clam chowder is a tomato-based soup prepared with vegetables and clams, but lacks cream or milk.[4][5][6]

Jaecheop-guk

Jaecheop-guk is a clear Korean soup made with small freshwater clams called jaecheop (재첩, Corbicula leana). It is a local specialty of the Gyeongsang Province where jaecheop are harvested, such as the lower reaches of Nakdong River, and river basins around Gimhae, Myeongji, Eumgung, and Hadan counties[7] as well as places near the Suyeong River in Busan and the Seomjin River.[8]

  • Clam soups
  • A simple clam soup
  • Korean clam soup with spinach
  • Fresh clam soup

See also

References
  1. Farmer, F.M. (1896). Original 1896 Boston Cooking-School Cook Book. Dover Publications. p. xxii. ISBN 978-0-486-29697-5.
  2. Goldthwaite, M.; Cognard-Black, J.; Nestle, M. (2014). Books That Cook: The Making of a Literary Meal. NYU Press. p. 31. ISBN 978-1-4798-3021-3.
  3. Bellomo, Rheanna O'Neil (October 20, 2015). "Hot Clam Soup Might Be The Hangover Cure We've Been Searching For". Delish. Retrieved March 19, 2017.
  4. Warshaw, H.S. (2015). Eat Out, Eat Well: The Guide to Eating Healthy in Any Restaurant. American Diabetes Association. p. 303. ISBN 978-1-58040-618-5.
  5. Voltz, Jeanne (October 29, 1972). "What is a Chowder?". Journal News. Retrieved March 19, 2017.
  6. Correa, Cynthia (January 31, 2016). "A Brief History of Clam Chowder". Eater. Archived from the original on August 30, 2018. Retrieved March 19, 2017.
  7. "Jaecheopguk (edile cockle soup)". triptokorea.com. Archived from the original on 2011-07-17. Retrieved 2017-03-19.
  8. "Jaecheopguk (재첩국)" (in Korean). Doosan Encyber. Retrieved 2008-05-25.

Further reading
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