Fresh Clam Soup Recipe

  • 2 kilos live clams, cleaned
  • 1 large knob fresh ginger, sliced
  • 5 T minced garlic
  • 1 onion, chopped
  • 3 T canola oil
  • 1 small napa cabbage (Chinese pechay), cut
  • 4 T Chinese cooking wine
  • 3 pcs jalapeno peppers or finger chillies (Siling haba), or long green peppers, sliced
  • salt and pepper to taste
  • 5 C water

Fresh Clam Soup Recipe

  1. In a cooking pan or wok, saute ginger slices in oil until fragrant. Add in the onions and garlic. Saute until fragrant but not burnt.
  2. Add in the clams. Cover for a minute. Then add in the Chinese cooking wine. Cover for another minute. 
  3. Add in the jalapeno peppers and stir for a while. Add in the water. Cover and let boil.
  4. When the shells of the clams are fully opened, then the soup is ready. Drop in the napa cabbages. Let cook for a while, add salt and pepper according to taste. Ladle up and serve as soon as possible. The clam meat will shrink if cooked for a long time. Discard shells that did not open.

Share It To Your Friends!

Share to Facebook