Clams Soup

Directions
Cuisine : Quick Recipes | Skill Level : easy

Clams Soup is an Quick Recipe that can be finished within 10 mins. It tastes extremly fresh because of the clamps which make this seafood soup different and incredibly delicious. Chinese-Homecooking provides you the most authentic recipe of Clams_Soup.html, have a nice try!

Step by Step Insturction

  • 1 Rinse the clams cleam with clean water and conditioning to sand out.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

  • 2 Bring the wok, add cold water and drop the clams and ginger slices in. Boil with high heat and add cooking wine.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

  • 3When the shells of the clams open, drop in the egg liquid and stir with spatula.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

  • 4Add the white pepper and dress the soup with the minced coriander. Drop the seseam oil, dish out.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Tips & variations
  • It is better to conditioning the clams for 24 hours.
  • No need to add salt because the clams are salty.
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