Razor-Clam Doenjang Stew: Keeping the Clams for the Final Stage

Ingredients in the recorded preparation

• Prepared razor clams, quantity unspecified
• 800 ml water for the initial boil, of which 700 ml clam broth is used
• ⅔ T doenjang
• ⅓ T gochujang
• ½ zucchini
• ½ onion
• ½ green-onion stalk
• ½ T minced garlic
• 1 T tuna seasoning sauce
• 1 block tofu.

Recorded cooking sequence

1. The record starts with cleaned, previously purged clams. The clam batch is not weighed.
2. Boil the prepared clams in 800 ml water for two minutes as recorded, then lift them out.
3. Strain the cooking liquid, cool the clams slightly, and remove the shells.
4. Use 700 ml broth with the two pastes. Add the cut vegetables and skim foam.
5. Add garlic, tuna seasoning sauce, and cubed tofu; the record boils this stage for about three minutes.
6. Return the clam meat for the final one to two minutes.

What makes this method different

The initial 800 ml and the final 700 ml are not two additions to the pot. The source first produces clam broth, strains it, and measures 700 ml for the stew. The clams are held aside while the vegetables and tofu cook, then returned late. That sequence is central to the author’s goal of avoiding tough clam meat.

Measurements and recipe scope

The stated times are the author’s observations, not a validated food-safety schedule for every clam size or stove. The record does not weigh the clam batch or tofu block. No substitute shellfish trial or refrigerated shelf life is supplied.