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Ginger and Clam Soup - Nourishing Chinese style soup with clams and lots of ginger. This soup is absolutely delightful and so easy to make!
I love soups of all sorts, especially Chinese soups. To the Chinese, soups are highly nourishing as each ingredient in the soup delivers a certain health (and beauty) benefit and promotes overall vitality to the body.
Drinking soup is a huge part of the Chinese food culture, soup is often considered as “tonic.”
There are endless variations of soups in Chinese cuisine as so many ingredients could be used—Chinese herbs, protein (chicken, pork, beef, duck), vegetables (fresh and dried), dried seafood (dried scallops, abalone, oysters, etc.) or the combination of all the ingredients above.
The possibilities are endless, and they taste much better than egg drop soup and hot and sour soup!
One of the easiest soups that I always make at home is ginger and clam soup.
This soup is especially popular in Taiwan.
It takes only a few ingredients and practically 15 minutes to prepare, but the end result is absolutely pleasing.
Ginger and clam soup is great for the liver and stimulates a healthy appetite.
The next time you see fresh clams in your market, do buy them and buy a knob of fresh ginger.
Make this ginger and clam soup, it’s really very delicious!
Frequently Asked Questions
This recipe is only 120 calories per serving.
What To Serve With Ginger And Clam Soup
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Ginger and Clam Soup
Ingredients
- 1 1/2 cups water
- 1 1/2- inch (3 cm) piece fresh ginger, peeled and cut into thin matchstick strips
- 1 lb. (450 g) Manila clams, rinsed and scrubbed
- 1 tablespoon Chinese rice wine
- Salt to taste
- Dash of white pepper
Instructions
- Bring the water to a boil, then add the ginger and clams. Cover the pot and cook for about 3–5 minutes, or until all the clams have opened. Add the Chinese rice wine, salt to taste, and pepper. Remove from heat and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can we use frozen clams to make this?
Not ideal but if you cannot find fresh clams that’s fine.
What’s the difference using white rice wine vs shaoxing wine?
It’s fine.
I’ve clicked every link, signed up for your site, and after an hour I still haven’t been able to find the recipe for the ginger clam soup. Admittedly, I could come up with my own recipe, but I really like to have a starting place, so where can I find this recipe?
Hi Mary, on every recipe, at the bottom, there is a red text link “**CLICK HERE FOR RECIPE** and there is a red bar that says GET RECIPE HERE. All recipes are there.