Quick & Easy Creamy Clam Stew

20260624, #BreakfastDiary 1758, 20°C/cloudy Before going to bed, I set the clams to soak in salt water. Watching them for a bit after waking up, occasionally bubbling and clattering about — they're unreasonably cute. (Could clam-gazing be even more mesmerizing than fire-gazing? No time for that.) I snap out of it and cook them, mercilessly. This is goodbye to in-season clams for a while. About 400kcal per serving, Quick & Easy Creamy Clam Stew.

400g clams, 1 red potato, 1/4 onion, 50g broccoli, 3 cloves garlic, 1 cup heavy cream, 1T yeondu (soy-based seasoning)

1. Drizzle olive oil in a pot and lightly sauté the diced potato, onion, and thinly sliced garlic. 2. Add the clams and pour in white wine to burn off the fishy smell. (This is the most thrilling part.) 3. Add 1T yeondu, cover, and simmer about 3 minutes. 4. Add 1 cup heavy cream and the broccoli, then simmer over low heat for about 2 minutes. A little pepper, and it's already done. Tear up some hard, day-old sourdough and drop it in, the way you'd add cold leftover rice to ramyeon.

Inspired by @tastycookbook