Comments on: Ginger and Clam Soup (姜丝蛤蜊汤)

By: ivy

ivy — Thu, 21 Jul 2011 05:54:06 +0000

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

By: Mark@SeasonWithspice

Mark@SeasonWithspice — Sat, 11 Jun 2011 11:42:06 +0000

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…

By: Rasa Malaysia

Rasa Malaysia — Sat, 02 Apr 2011 00:30:41 +0000

You can use Shaoxing wine but the taste is better with rice wine.

By: Nicole

Nicole — Sat, 02 Apr 2011 00:16:28 +0000

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

By: thatssoron

thatssoron — Sat, 25 Sep 2010 08:06:16 +0000

mmm.. clam soup… that looks great!

By: Kathryn

Kathryn — Fri, 24 Sep 2010 20:51:44 +0000

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

By: yclim410

yclim410 — Fri, 24 Sep 2010 13:33:36 +0000

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

By: maggie

maggie — Mon, 20 Sep 2010 05:34:43 +0000

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

By: Cooking Gallery

Cooking Gallery — Sun, 19 Sep 2010 20:40:02 +0000

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.

By: Quay Po Cooks

Quay Po Cooks — Sun, 19 Sep 2010 15:55:40 +0000

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