Savory Soy Sauce Clam Soup
A quick and fragrant clam soup infused with ginger, garlic, and dried chilies. Ready in just 15 minutes, this savory broth is the perfect comforting appetizer.
Clam soup is a staple in many Asian coastal cuisines, celebrated for its sweet, briny broth that requires very little time to develop. By quickly stir-frying the aromatics before adding hot water and soy sauce, the soup gains a deep, toasted flavor profile that perfectly complements the natural taste of the fresh clams. It is a simple, rustic dish that truly shines through its minimal ingredients and rapid cooking technique.
Ingredients
- 500 g fresh clams
- 1 piece ginger (sliced)
- 3 cloves garlic
- 3-5 whole dried chili peppers
- 2 tbsp cooking oil
- 500 ml hot water
- 3-4 tbsp soy sauce
Instructions
- 1Prepare the ingredients
Wash the clams thoroughly to remove any sand. Slice the ginger, peel the garlic cloves, and gather the dried chili peppers, arranging everything on a plate so they are ready for cooking.
Tip: Soaking the clams in salted water beforehand can help them expel any remaining grit. - 2Heat oil in the wok
Place a black wok on the stove over heat until hot, then pour cooking oil from a glass bottle directly into the center of the wok.
Tip: Ensure the wok is properly heated before adding oil to achieve an even coating. - 3Add clams and aromatics
Tip the patterned plate to slide cleaned clams, sliced garlic, ginger pieces, and dried chili peppers directly into the hot wok containing the oil.
Tip: Add all aromatics together with the clams to quickly build a fragrant base. - 4Stir-fry ingredients
Use a metal spatula with a wooden handle to toss and stir-fry the clams, garlic, ginger, and chilies together in the hot wok.
Tip: Keep the ingredients moving continuously so the garlic and chili infuse the oil without burning. - 5Pour in hot water
Pour hot water from a clear measuring cup directly into the wok over the stir-fried clams and aromatics.
Tip: Using hot water instead of cold prevents the wok temperature from dropping too drastically. - 6Season with soy sauce
Pour soy sauce from a glass bottle onto a small white spoon, then add it into the boiling broth in the wok.
Tip: Add the soy sauce gradually so you can adjust the salinity to your preference later. - 7Cover and boil
Place a round wooden lid securely over the top of the wok to trap the heat and let the soup boil over high heat for about 3 minutes, ensuring the clams open up fully.
Tip: Ensure the lid fits snugly to lock in the steam and cook the clams evenly. - 8Season the broth
Add more soy sauce to the simmering soup using a spoon to adjust the seasoning to taste before finishing the dish.
Tip: Taste the soup carefully before adding extra seasoning to prevent it from becoming too salty.
