Baekhap Kalguksu 백합칼국수

The pot arrives with nothing but hard clams and potato, and as it boils the big clams open one at a time; fish each out as soon as it opens, before it toughens. The clams are well purged of sand, so the broth tastes clean and briny. Knife-cut noodles and shredded zucchini then go into that stock, and rice and egg go in last for a porridge. The egg porridge is the part people remember, so a single order of noodles, just for a taste, is enough.