Jaecheop-guk (재첩국) is a clear guk (soup) made with jaecheop, small freshwater marsh clams native to Korea.

[1] The soup is considered a local specialty of Yeongnam and Honam regions, where jaecheop are harvested in the lower reaches of Nakdong River and Seomjin River.

[2][3] Chopped garlic chives or scallions along with minced garlic is typically added at the end of the cooking process.

Koo, Chun-sur (Summer 2002).

"Asian Clam Soup: Jaecheopguk".