Bring on Spring with Shepherd's Purse Soybean Paste Stew / 냉이 된장 찌개

Ingredients
1 oz Korean Shepherd's Purse, rinsed and trimmed
1 cup Frozen Short Neck Clam Meat
¼ cup Tofu
4 ¼ oz Medium Idaho Potato, cut into bite-sized square shaped pieces
½ Gray Squash, cut into triangular shapes
½ Medium Onion, thinly sliced
1 ¼ oz Big Green Onion, chopped
⅛ oz Red Chili Peppers, chopped
½ oz Korean Hot Green Chili Peppers, chopped
3 ¾ oz Radish, thinly sliced and cut into bite-sized pieces
2 tbsp Garlic, minced
1 tsp Gochugaru (Korean Red Pepper Flakes)
3 - 4 tbsp Doenjang (Korean Soybean Paste), adjust based on your preference

Broth
6 cups Water
8 Dried Anchovies
3 Dried Herring Fish
2 Dried Kelp, 2” x 2”

Garnish
⅝ oz Korean Shepherd's Purse, rinsed and trimmed
Red Chili Peppers, sliced