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Spinach and Clam Soup

Discovered this recipe this weekend and love it. Thought I’d share. It’s a Korean dish and it is a very light soup. You’ll need:

1 clove of minced garlic
5 green onions chopped – white and thick green part only
1 tablespoon of olive oil
1/4 cup of rice wine vinegar (cooking sherry will do in a pinch)
4 tablespoons of soy sauce
1 teaspoon sesame oil
5 or so cups of chicken stock
1 pound of fresh, clean spinach
2 cans of chopped clams – drained (you can use fresh but they weren’t in season)

In a pot, add the oil and saute the garlic for a minute or two. Add four of the five green onions and saute another minute. Add the rice wine vinegar, soy sauce, and the sesame oil. Stir until it’s adequately mixed. Add the stock and bring to a low boil. Add clams and spinach and cook until spinach is cooked (about 10 minutes).

Garnish with your remaining chopped onions.

Mmm, tasty and fast.

Update: disagreement on using sherry in lieu of rice wine vinegar. It’s what I’ve heard but I always have the rice wine at home. Also, you can make it without the clams or substituting a variety of greens. Still, yummy.

3 Responses to “Spinach and Clam Soup”

  1. Rustmeister Says:

    Drain the clams?

  2. SayUncle Says:


  3. triticale Says:

    Negatory on the cooking sherry. The wine you buy in the grocery store without getting carded is so heavily salted the guys living in boxes under the bridge won’t drink it. Soy sauce is salty enough by itself. White wine vinegar, or even distilled; The purpose is to contribute sour to the flavor. My Korean grocery carries concentrated vinegar, 25% acetic acid, for flavoring use.

Remember, I do this to entertain me, not you.

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