Ginger and Clam Soup
User Reviews
4.7
Ginger and Clam Soup
Description
Ginger and Clam Soup features cleaned manila clams cooked with thin matchstick strips of peeled ginger in boiling water, allowing the clams to open and infuse the broth with their oceanic essence. The addition of Chinese rice wine enhances the flavor with subtle acidity and fragrance without overpowering the delicate clam taste. A pinch of salt and white pepper season the soup simply, preserving its clarity and freshness. The short cooking time ensures tender clams without becoming rubbery.
This soup is best served immediately to enjoy the lively texture of the clams and the refreshing lightness of the broth. It pairs well with rice or a light meal and can be a soothing dish when seeking something gentle yet flavorful.
For best results, use regular transparent Chinese rice wine rather than the amber-hued Shaoxing variety, as it maintains the intended clean taste of the soup.
Ingredients
- 1 1/2 cups water
- 1 1/2- inch (3 cm) ginger peeled and cut into thin matchstick strips, fresh, piece
- 1 lb. (450 g) manila clams rinsed and scrubbed
- 1 tablespoon Chinese rice wine
- salt to taste
- white pepper dash
Instructions
- Bring the water to a boil, then add the ginger and clams. Cover the pot and cook for about 3–5 minutes, or until all the clams have opened. Add the Chinese rice wine, salt to taste, and pepper. Remove from heat and serve immediately.
Notes
- Use transparent Chinese rice wine, not amber-colored Shaoxing wine, to preserve the soup's delicate flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 2people | |
| Calories | 120kcal | 6% |
| Carbohydrates | 27.3g | 9% |
| Protein | 1.5g | 3% |
| Fat | 0.5g | 1% |
| Sodium | 984mg | 41% |
| Fiber | 1g | 4% |
| Sugar | 8.2g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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