Salted Scallion Clam Chicken Soup

A comforting spring staple, this soup pairs tender chicken and fresh clams with the deep, savory sweetness of caramelized onions and braised salted scallions.

Ingredients

• 500 g chicken thighs
• 300 g fresh clams
• 1 white onion
• 1 bunch scallions
• 3 cloves garlic
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp oil
• to taste boiling water

Instructions

1. 1Soak and clean the clams

   

   Place the fresh clams in a bowl of water, adding a small amount of salt and a few drops of oil. Allow them to soak for about an hour; this process encourages the clams to purge any sand, resulting in a cleaner-tasting soup.

   Tip: Do not skip this step, as it is essential for removing grit from the clams.
2. 2Slice the onions

   

   On a wooden cutting board, slice the white onion into thin strips. These onions will caramelize during cooking, adding a necessary sweetness that balances the savory clam and chicken broth.

   Tip: Slicing the onions into uniform thin strips helps them caramelize and cook evenly.
3. 3Chop the scallions

   

   Finely chop the green scallions on your cutting board. These scallions are a key flavor component of the dish, as they will be salted and braised to release their juices.

   Tip: Use a sharp knife to ensure clean cuts, which helps preserve the aromatics within the scallion pieces.
4. 4Salt the scallions

   

   Place the chopped scallions into a metal container and sprinkle with salt. Mix thoroughly and let the mixture sit for at least 15 minutes, allowing the salt to draw out the flavorful juices.

   Tip: Allowing the scallions to sit with the salt is crucial for releasing the base flavor needed for the soup.
5. 5Prepare the chicken thighs

   

   Use kitchen scissors to trim the chicken thighs. Season the meat with salt and black pepper, then let it marinate for at least 30 minutes, or overnight if possible, to deepen the flavor.

   Tip: Trimming the excess fat ensures a cleaner broth while maintaining the tenderness of the chicken.
6. 6Sear the chicken

   

   Place the marinated chicken thighs skin-side down in a dry pan over low heat. Cook until the skin is golden brown and crispy. Once seared, remove the chicken and cut it into larger pieces for the soup.

   Tip: Using a dry pan allows the chicken fat to render out, providing a flavorful base for the rest of the ingredients.
7. 7Sauté the aromatics

   

   Using the rendered chicken fat remaining in the pan, add the onion strips and garlic cloves. Sauté them over medium heat until they turn golden brown and fragrant, building a savory foundation for the soup base.

   Tip: Do not rush this step; letting the onions caramelize properly is essential for the sweet, deep flavor of the soup.
8. 8Simmer the chicken

   

   Add the pre-seared chicken pieces back into the pan with the sautéed aromatics. Pour in enough boiling water to just cover the ingredients, then simmer for about 10 minutes until the chicken is cooked through.

   Tip: Always use boiling water to maintain the temperature of the pan and ensure a clearer, more flavorful broth.
9. 9Steam the clams

   

   Once the chicken is tender, add the cleaned clams to the pan. Cover with a lid and steam for approximately 3 minutes, or until the shells have fully opened, indicating they are cooked.

   Tip: Keep an eye on the clams; overcooking them will make them rubbery. Remove from heat as soon as they open.

Storage & Reheating

Burn It Off

Frequently Asked Questions