Rinse 670g of clams and soak them in salted water for 15–20 minutes to remove sand. Rinse thoroughly.

Slice 1/2 onion and 2/3 stalk of green onion. Dice 1/2 block of tofu.

In a pot, add 7 cups of water and the cleaned clams. Bring to a boil and add 1 tbsp of cooking wine.

Skim off the foam that forms as the soup boils.

Once clams open, add sliced onion and diced tofu. Season with shrimp paste, coarse salt, and minced garlic.