Fuzzy Melon & Clams
I call this fuzzy melon with clams (节瓜蛤蜊) a “soupy stir-fry”. With less water used than I would for a soup, the clams essence is intensified in the broth. If you want a soupier version of this dish, check out my loofah clams soup instead.
Fuzzy melon is often labelled as “marrow green” or “hairy gourd” (毛瓜/节瓜). It is readily available in Singapore. I think the name is derived from the fine “hairs” on the skin surface, giving it a “fuzzy” appearance. As a substitution, you can use 10-ridged luffa (also common in SG), Taiwan loofah squash or any local melon.
Making this dish is really easy. First, stir-fry ginger, chilli and melon cubes in some oil. Add water and simmer the melon for a few minutes, then add the clams (pictured above). Cover with lid and let the clams cook until they are all opened. Finally, add rice wine and season the clam broth to taste with salt. This is such a fast dish to cook, and it always tastes so natural and refreshing.