Your Recipes for Clam Soup ?
this is my go-to hot and sour clam soup recipe this winter. would love to hear yours!
one 1-inch piece of fresh ginger, cut into fine threads
two or three small dried chili peppers, seeds removed
12 large or 18 medium sized clams, soaked two hours ahead of time in cold saltwater with a spoonful of cornstarch, then scrubbed clean
1 block of firm tofu, cubed
pinch of dried wakame seaweed
2 tablespoons of fish sauce (the clear kind, not the paste)
cover all ingredients with cold water. put the lid on, and bring to gentle simmer and keep cooking until clams begin to open. for extra heartiness, add one bundle of bean thread noodles. garnish with one 1 cup of chopped fresh cilantro. haven't tried this with coconut milk yet, but it would probably be really really good.....!
My favorite is Rhode Island style clam chowder, because it is pure clam essence without a wallpaper paste, flour thickened glob of glue.
That said, your recipe sounds delicious and an entirely different direction than what we east coast folks would typically think of. I love a quick soup like this with a few chunks of fish, so I can imagine that it would be great with clams.
Don't know what area you are from but I'm on the east coast near the Chesapeake Bay.The most popular here is clam chowder.In a large stock pan boil about 1qt. water and a 3in. sq. of pork back for approx. 30min. Add 6 diced potatoes,a lg. onion diced and 4 ribs of celery diced.At this point you will need to add juice from 1 qt. of clams that you have opened and possibly another qt. of water.Let this simmer until potatoes are almost done .Then add clams that you have chopped but not in to small pieces.You want them kinda chunky pieces.Simmer for 5-10 minutes.Season to your taste with salt and pepper.Eat and enjoy!
Tip on opening clams:Put them while still in shell in your freezer for a day or longer when ready to use,drop them in warm water the shell will open and with a knife remove whole frozen clam with juice still in tact.