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Chinese Clam Soup

Taiwanese Clams Soup Recipe

You can replace the chicken stock with water and season the clams soup with salt, to taste.

Buy fresh clams and use them as soon as possible for best results.

Ingredients:

  • 300g fresh local clams (such as “lala”, manilla or asari clams)
  • 1 level tsp fine sea salt for cleaning the clams
  • light chicken stock combine 200ml chicken stock with 300ml water
  • 10g ginger sliced thinly
  • 2 tbsp rice wine (or substitute with sake)
  • 3 thin slices ginger julienned; to garnish
  • chopped spring onion to garnish

Directions:

  1. Clean and de-grit the clams. Scrub the clams with a hard-bristle brush. Put clams in a bowl of water with 1 tsp sea salt. Let the clams soak in the salted water for 1-2 hours, allowing the sand and grit to be purged out. Discard the water and rinse the clams. Set aside.
  2. Make the clam soup. In a soup pot, bring chicken stock to boil. Add cleaned clams and ginger slices. Simmer for 2-4 minutes, until the clams are opened. Add rice wine and simmer for another 15 seconds. Discard any clams still closed after cooking.  Ladle clams and soup to serving bowls. Garnish with julienned ginger and chopped spring onions.
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6 comments on “Chinese Clam Soup”

  1. So very fresh and delicious! One of my favourite summer soups.

  2. As you are in TW , your clam soup reminded me of one of my favorites 蛤蜊锅 clam soup pot* that I enjoyed in TW. A whole pot of clams with lotsa ginger and green onions! So yummy yummy umami!:P (though I know it is much cheaper to cook at home)

    * (they are usually available in those restaurants/eateries serving 花雕鸡 e.g. http://www.1ping.com.tw/menu.php#colorcategory0 , https://www.25772745.com.tw/page/news/show.aspx?num=43&kind=14&page=1

    • thanks for your recommendations, will check it out :)

      I’ve been eating mostly at local eateries since I’m living in a local district. & Japanese food & burgers (lol). Not yet stepped into a Taiwanese restaurant :p 

  3. Hi Noobcook,

    Can I ask which rice wine do you use for this recipe?  Can you recommend 1 brand that is good and sold in SG?  I read at another blog to use the normal chinese rice wine, not huatiaojiu, for this dish as it tastes better.  

    What is the difference between chinese rice wine and huatiaojiu and when to use each? I have only used huatiaojiu for all my cooking so far, steaming or soups.  Thank you very much. 

    • Hi Jean, in this recipe, I am using rice wine (clear type) and NOT hua tiao/shaoxing. Check out the second last picture of this recipe: https://noobcook.com/taiwanese-sesame-wine-chicken/ (P.S. if you have leftover rice wine, you can make this dish too!) That’s the brand of rice wine I get in SG as it is cheap & decent. Rice wine can also be substituted with drinking Japanese sake (though more expensive).

      For hua tiao jiu, I use it for stir-fries and in my red glutinous wine soup.

      Also, to answer your question in your email, there is no ‘sharp’ taste in this soup by default. I did not add sugar to this soup. Hope this helps!

    • Thank you Wiffy!  Greatly appreciate your reply.

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