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Ginger and Clam Soup (姜丝蛤蜊汤) http://rasamalaysia.com/ginger-and-clam-soup/
September 13th, 2010 35 Comments

Ginger and Clam Soup (姜丝蛤蜊汤)

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Ginger and Clam Soup Recipe (姜丝蛤蜊汤)

Ingredients:

1 1/2 cups water
1 1/2-inch piece fresh ginger, peeled and cut into thin matchstick strips
1 lb Manila clams, rinsed and scrubbed
1 tablespoon Chinese rice wine (not Shaoxing wine)
Salt to taste
Dash of white pepper

Method:

Bring the water to boil and add the ginger and clams. Cover the pot and let cook for about 3-5 minutes, or until all clams are open. Add the Chinese rice wine, salt to taste, and pepper. Dish out and serve immediately.

Cook’s Note:

For this recipe, please use the regular Chinese rice wine which is transparent in color, and not the amber-colored Shaoxing rice wine.

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35 comments... read them below or add one

  1. Emily says:

    Yes, I always order this soup at Taiwanese restaurants. I didn’t know it’s so easy to make, now I can make this ginger and clam soup at home. Restaurant is about $10 for a small bowl!

  2. tigerfish says:

    Good tips about the wine. I used to eat a lot of “this dish” in Taiwan. :)

  3. chaokar says:

    When it’s a fresh catch of clams, it just need a simple way of cooking it ay. Me, i’ll add in some spring onions, and a teeny weeny drop of sesame oil.

    Cheers.

  4. hi Bee, hope all is well, it’s been a while since i dropped by. i love this clam soup. had this in some of the local chinese restaurant in kl. simply tasty! all the best!

  5. I love clams!!

    Alot of times after i acquired them at the market, i could only think of kam heong la la and spaghetti vongole!

    Thanks for the idea.. Now i have another option to pick from! :)

  6. zenchef says:

    That first photo definitely stimulate my healthy appetite. Now i just wish that delicious ginger and clams soup would materialize in front of me. Bee, if i close my eyes and wish it very hard it will appear, right?.. right? :)

  7. babe_kl says:

    Loved this dish. Will sure order this at restaurants that are good with this

  8. This must be tasty! I love clams… Clams with anything will be just nice! And this is so easy to make!

  9. paula says:

    This dish is highly popular in the Philippines too. We use either clams or mussels in this recipe…mmm….

  10. Motherof1 says:

    Bee – what can we substitute for rice wine? Would it be a huge deal to just omit it? I know the taste will be different but we don’t consume alcohol. It looks delish, I definitely want to try it.

  11. cristy says:

    what’s the difference of rice wine from shaoxing wine? how will i know what to use when cooking?

  12. Celina says:

    I love this dish!
    Every year I go back to Taiwan, I will eat so much of it ( at home) until I can live without it for a while…

  13. christine says:

    HI Rasa. First, I love the site! Simple and attractive at the same time. Second, I love soups (specially Japanese Ramen) and this Ginger and Clam soup is awesome. Thanks for sharing.

  14. Alta says:

    I need to get some clams! I ‘d love this.

  15. OMG!! I found you! Thanks for the recipe!

  16. This sounds so simple yet delicious! I have seen another version with miso paste, which I think would be a great addition as well to the clam soup.

  17. maggie says:

    Great recipe, easy to cook. I live near Pasar Borang Selangor and can get clams easily. Will try this recipe coming week.

  18. yclim410 says:

    love this soup, its so easy to make, i also add chopped garlic

  19. Kathryn says:

    I love this time of year- it’s the perfect soup weather! I recently made tortellini sausage soup, but your soup looks WAY better!

  20. mmm.. clam soup… that looks great!

  21. Nicole says:

    Is there a reason why not to use the Shaoxing wine?

  22. Hi Bee, completely agree with your comments on the importance of Chinese soup. A few pork ribs, some jagung, Chinese herbs, and some winter melon, and I am all smiles…

  23. ivy says:

    My family loves clams but I always have difficulty removing the sandy bite from the clams itself.

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