Clam and Seaweed Soup

Instructions

1. Prepare the clams
   Scrub the clams thoroughly under cold running water to remove any sand or grit. Discard any clams that are already open or cracked. Soak in cold salted water for 15 minutes to help purge any remaining sand, then drain and set aside.
2. Rehydrate the seaweed
   Place the dried wakame seaweed in a bowl of cold water and let soak for 5-10 minutes until softened. Drain well and roughly chop if the pieces are too large.
3. Sauté the aromatics
   Heat the sesame oil in a large pot over medium heat. Add the minced garlic, grated ginger, and white parts of the green onions. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Create the broth
   Pour in the seafood stock or water and bring to a simmer. Add soy sauce, rice vinegar, and fish sauce. Let the broth simmer for 5 minutes to allow the flavors to meld together.
5. Add clams and seaweed
   Add the cleaned clams to the simmering broth. Cover the pot and cook for about 5-7 minutes until the clams open. Discard any clams that do not open after cooking. Add the rehydrated seaweed and julienned carrots to the pot, then simmer for an additional 2 minutes.
6. Finish the soup
   Turn off the heat and stir in the green parts of the green onions, reserving some for garnish. Taste the broth and adjust seasoning if necessary with additional soy sauce or rice vinegar.
7. Serve
   Ladle the soup into warm bowls, ensuring each serving has plenty of clams and seaweed. Garnish with the reserved green onions and a sprinkle of toasted sesame seeds. Serve immediately while hot.