Chinese Clam Soup
Clams (and seafood in general) are cheap, fresh and in abundance here in Taipei. This Chinese clam soup (蛤蜊湯) with ginger is a warming soup suitable for the cool rainy days in Taipei now, yet it is also very refreshing and light-tasting for hotter season.
This soup is fast to make with only a few ingredients, which is just the right dish for me to cook since my kitchen in Taipei is limited. Even though the soup looks clear and light-bodied, the umami depth from the clams is rich. It is also a very buildable recipe: I love to add squash or melon chunks to my bowl of clam soup.
These are the clams I used for this recipe, after they are cleaned and de-gritted. Soak fresh clams in a bowl of salted water for 1-2 hours, until the sand & grit are purged out. Discard the water, rinse the clams and they are ready to use.