If you'd like a more complete look at traditional cheop bansang tables, have a look here...
You can find all these items at any decent Korean grocer. If you're in the metro area, try Han Ah Rheum, there's a bunch of them around and the seafood and vegetables are always fresh, plus it's great to explore all things Korean. There's big containers of mysterious stuff, and always some toothpicks around so you can try things out. Be careful though, the Koreans love their peppers, and most of them are hot, especially the chilis...
In case you're not familiar with Korean chilis, they have a rating of about 350,000 Scoville Units. What's a Scoville Unit you ask?
So if you're a little leery of the heat these peppers may generate, ask the person at the counter. If there's not a whole lot of language commonality, the word "Spicy?" combined with an accurate finger point usually gets the job done...as for the recipe, if you find it too hot in the kitchen, either dig the seeds out or use a milder pepper. But I think you should just go for it...it took me a few times making this to really make it right, but I was really glad when I did...so let's get to it, ok?
Ingredients
It's a good idea to buy clams that are firmly closed .
Preperation
In a pot, add water and clams.
What to drink with this recipe
With many soups, the wine can be a tough choice...with this one, there's a lot of things involved in the choice. Depending upon what your cheop bansang choices are and how much of the chili you incorporate, your dishes could range from pretty mild all the way to blazingly intense.
So try the Prosecco 'Primo' from Nino Franco at $18.99...it'll be perfect.
If this is your first foray into Korean food, welcome to the club, I think you'll be happy you joined...kamsamnida...
Thanks to Korean Kitchen for the help... 
Jo Gae Gook is a fabulous Korean clam soup, that's simple, quick and amazingly tasty, especially if served with traditional 'cheop bansang', the side dishes that help compliment Korean food (and make it so much fun).
Since the complete meal must have cheop bansang, (pronounced chop-banchan), you need to know that 3 cheop bansang is the simplest level acceptable. 3 cheop bansang means that on the table will be 3 distinct side dishes, typically some kind of pan fried fish, a dried vegetable and a fresh or pickled vegetable. Also, some variety of Kimchi,(there's over 100), and Korean rice (bap). At the King's table in ancient times, there would be as much as 12 cheop bansang, or Surasang...it's good to be the king...
Most Korean restaurants today have between 5 and 7 cheop bansang, depending upon the complexity of their menu.
cheop bansang tables
We'll be substituting the Jo Gae Gook for the clear meatball soup, since mugwort is out of season...
Scoville Units explained
Wash the outside of the clams and put them
in salted water for about 20 minutes to get rid of possible
dirt inside of them.
Bring to a boil, then reduce the heat just after clams open up.
Remove the clams.
Add salt, chili, tofu and chopped green onion to the clam broth, cook for another couple of minutes at moderate heat.
Put clams back into the
pot.
Serve immediately.
Garnish with strips of red chili pepper.
For the sake of brevity, let's assume that you have gone 3 cheop bansang, all with less heat than your Jo Gae Gook will have, and a good hearty Kimchi that's not too spicy. Since one of your cheop bansang is going to be a pan fried fish, probably Croaker, Mackerel or Anchovy (no, not the pizza kind, the out-of-the-water-and-into-the-pan kind), your going to now have a soup, a fish with some oil involved, some pickled veggies, which can be reasonably salty, and some fresh ones. Sounds like a connundrum, no?
NO
The first two words that pop into my mind are 'Sparkling Wine'...and the third is 'Prosecco'. A really creamy Prosecco with a little sweetness is just the ticket here. The wine will offset the heat and the oil perfectly, and sparkling wine and soup are a natural.
If you want a still wine instead, the Joh. Haart 'Piesporter Goldtropfchen' Riesling Kabinett, $13.99 , will work just fine.
As for red wines with this food, if it's not the lightest, most chillable highest acid Beaujolais, save it for the Galbi or Pulgoki, Korean barbeque dishes...