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 Korean Style Seafood Soup

1 lb. mussels
1 lb. small clams (such as littlenecks)
2 T. peanut oil
1 head garlic, cloves separated, peeled and chopped
3 leeks, halved, cleaned and sliced
1 quart water
1 5-inch piece brown seaweed (kombu in Japanese)
3 carrots, julienned
1/2 lb. extra firm tofu, diced
1/2 lb. white cabbage kimchi, cut onto 1-inch strips
1/2 lb. surimi, large lumps
Soy sauce to taste
1 Kirby, unpeeled, julienned 1/2 bunch watercress, well washed and
broken up a bit

Soak the mussels and clams overnight in cool water sprinkled with
The first 3 hours, change the water every half hour and rinse out the
basic well to
get rid of the grit. Next morning (or late in the afternoon if you
started in the
morning) change water again. This step is *very important
Do not skip this step! De-beard the mussels and scrape
their shells well to remove barnacles. Discard any bivalves that have broken
shells, or are open and do not close when rapped. Trim the leeks; use both white and
green parts. Halve lengthwise and place in cool water, changing 3-6 times,
to remove the sand. You may need to separate the sections and look for sand
stuck especially ear the root end. Slice. Heat oil in soup pot over medium
flame; stir in garlic and leeks and stir until they are soft. Add water and kombu;
simmer 10 minutes. Add carrots and tofu; cover and simmer 20 minutes. Remove
kombu and discard. Add kimchi and simmer 5 minutes. Add the bivalves; cover
and simmer 5 minutes. Remove all that have open shells to a plate and
reserve. After 12-15 minutes, discard all that have not opened in the simmering broth.
Add surimi; simmer 2 minutes. Taste and add soy sauce. Add Kirby and
simmer 1 minute. Return bivalves, in their shells, to the pot. Divide soup
among 4 soup bowls and garnish with watercress. Serve hot.


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