Clam soup is a clear, light soup and one of the easiest and tasty seafood soups you can prepare in a very less time. The aroma and the flavor is comforting in a hot or cold season. To make this dish, It’s really simple and needs only a few basic ingredients. The key to this delicious soup is the fresh main ingredient, The clams.
Fresh clams need to soak in the water for a few hours to open up and get rid of the sands, When the water from the shells becomes murky and blurry then this is the time the shells are ready to cook. The clams that did not open should be discarded as they are not fit to consume.
The recipe is pretty straightforward, yet soothing and delicious. Perfect to pair with any meal.
Ingredients:
Fresh clams
Tomato, 2 medium size
Ginger, peeled and crushed
Onion,
Salt and Pepper
cilantro , optional
Pandan leaf, optional
Rice water or water, 5 cups or more
Preparations:
In a large pot, combine the chopped tomato (quartered), crushed ginger, onion and rice water and pandan leaf, if using.
Bring it to a boil.
Add the fresh clams and reboil. Simmer for 10 minutes.
Season with salt and pepper.
Add the fresh cilantro, if using and it’s ready to serve.
How easy is that?
In this recipe, I use rice water and unpeeled, crushed ginger, They add and release more flavor to the soup.
We usually get fresh clams on the beach and they are so easy to find. You just have to dig a bit with your toes to find them, You can see them on the surface or they are washed ashore. It’s fun to get them by the way and they are plenty when they are in season, around August.
And don’t worry if you can’t find fresh clams, you can also use frozen one’s in the supermarket. It’s as good as the fresh too. Store bought clams can be cooked right away as they are already scrubbed and sands have been removed before packaging.
I hope you like this dish. Let me know what you think.
Thank you for coming.
Have a wonderful day!