This jogaetang recipe comes to us from Toyose, where steaming pots of the green chile clam soup are enjoyed as a hydrating hangover elixir.
To a large bowl, add the clams and enough cold water to cover by an inch. Set aside at room temperature to purge for 1 hour.Gently lift the clams from the water, leaving the grit behind; discard the soaking liquid and any grit.To a large pot, add the dasima and 3 cups water.
Bring to a boil, cook for 3 minutes, then remove and discard the dasima. Add the clams, garlic, jalapeño, and chile, cover the pan, and cook until the clams open, about 4 minutes. If there are still closed clams, remove the opened clams to bowls and continue to cook the clams until they open; discard any clams that don’t open after 8 minutes total. Season the broth with salt to taste.
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