Best Chinese Clam Soup Recipes

Taiwanese Clams Soup Recipe image

Yield 2

Number Of Ingredients 7

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

Steps:

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. 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.

Chinese Clam Soup image

Provided by Timothy H.

Categories Clear Soup

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb chicken fillet, cut into thin strips
1 teaspoon soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1/2 teaspoon black pepper
5 cups chicken stock
5 Chinese mushrooms, soaked for 20 minutes, drained and cut into strips
3 slices ginger
1 (8 ounce) can clams
1 spring onion, finely chopped
1 Chinese celery, finely chopped

Steps:

Marinade chicken with soy sauce, cornstarch, sugar and black pepper for 20 minutes, mix in 1 teaspoon sesame oil.
Heat saucepan and 1 tablespoon oil, fry ginger for 2 minutes.
Pour in chicken stock and bring to boil.
Add in mushrooms and chicken, cover and simmer for 15 minutes.
Stir in pacific clams.
Garnish with spring onions and Chinese celery.
Ready to serve.

Nutrition Facts : Calories 218.2, Fat 4.9, SaturatedFat 1.2, Cholesterol 61.1, Sodium 581.9, Carbohydrate 13.4, Fiber 0.2, Sugar 5.4, Protein 28.1

Clam Soup image

Provided by Diana Adcock

Categories Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

20 cherrystone clams or 20 littleneck clams, scrubbed clean
5 cups chicken stock or 5 cups vegetable stock
1 medium carrot, juliened
1 large ripe tomatoes, peeled seeded and chopped to medium
8 medium mushrooms, sliced
3 green onions, sliced
1 tablespoon parsley
1 tablespoon soy sauce
1/2 orange bell pepper, juliened
16 slices orange rind, no pith,juliened
1/4 teaspoon hot red pepper flakes

Steps:

In a large saucepan add together the clams and stock.
Cover and bring to a boil.
Reduce heat and simmer for 5 minutes-you want the clams open.
If any didnt throw them out.
Add the carrots, tomato, mushroom, onions, parsley and soy sauce.
Return pot to a boil and boil for 3 minutes.
Remove from heat and add the orange pepper strips, orange peels and red pepper.
Ladle into bowls.
*youcan use a can of clams with juice if you cant get fresh clams, or want more in your bowl.

Nutrition Facts : Calories 136.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 27.6, Sodium 763.6, Carbohydrate 8.4, Fiber 2, Sugar 3.5, Protein 18.4