Midnight Diner Butter Clam Soup

A healing single-serving bowl of butter garlic clams simmered in a small ceramic pot with aromatic ginger, chili, and a splash of beer.

Ingredients

• 500 g fresh butter clams
• 2 pieces butter
• 3 cloves garlic
• 1 piece ginger root
• 1 piece chili pepper
• to taste salt
• to taste dried parsley flakes
• to taste freshly ground black pepper

Instructions

1. 1Soak the clams

   

   Pour fresh clams into a metal bowl filled with water to begin soaking them.

   Tip: Remember to change the water halfway through the soaking process.
2. 2Add salt for soaking

   

   Add salt to the bowl of water containing the clams to help them effectively spit out sand during the soak.

   Tip: Soak the clams for half an hour.
3. 3Slice the ginger

   

   Place the ginger root onto a wooden cutting board and use a sharp knife to slice it into thin pieces. This prepares the aromatics needed to infuse the soup base with a warm, fragrant flavor.

   Tip: Keep your fingers curled inward while slicing to protect your hands when cutting hard root vegetables.
4. 4Heat the pot with butter

   

   Place a small ceramic clay pot on the stove and heat it with a piece of butter on low heat to grease the pan.

   Tip: Use low heat so the butter melts evenly without burning.
5. 5Sauté aromatics

   

   Add minced garlic, sliced ginger, and chopped chili peppers from a plate into the pot with melted butter to stir-fry.

   Tip: Stir-fry the aromatics on low heat to release their fragrance.
6. 6Add the clams

   

   Add the soaked clams directly into the pot along with the sautéed aromatics without adding any other seasonings.

   Tip: No extra seasonings are needed because the clams natural freshness makes it taste great.
7. 7Add extra butter and simmer

   

   Drop an additional piece of butter right into the pot over the newly opened clams. Immediately cover the pot with the lid and let it simmer for two minutes to allow the rich butter to melt and coat every clam.

   Tip: Adding a second piece of butter at the end locks in extra richness without overpowering the natural sea freshness of the clams.
8. 8Garnish the cooked clams

   

   Transfer the cooked butter clams into a shallow serving bowl. Sprinkle a pinch of dried parsley flakes and freshly ground black pepper over the top to enhance the aroma and visual presentation.

   Tip: Add the black pepper right before serving to preserve its sharp, pungent kick.

Burn It Off

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