Cozy Clam Hand-Pulled Noodle Soup

Warm up with this comforting and affordable clam hand-pulled noodle soup. Featuring a naturally savory seafood broth, thick chewy noodles, and fresh vegetables.

Ingredients

• 500 g fresh clams
• 1 liter water (for purging)
• 1 tbsp salt (for purging)
• 700 ml water (for broth)
• 1/2 zucchini
• 1 potato
• 1/2 onion
• 1 tbsp soy sauce
• 1/2 tbsp beef powder
• 1/2 tbsp fish sauce
• 1 serving thick hand-pulled noodles
• to taste seaweed flakes
• to taste chopped green onions

Instructions

1. 1Prepare the clams

   

   Place the raw clams into a metal bowl to begin the cleaning process. It is important to handle them properly before soaking them in saltwater to purge the sand.

   Tip: Check the clams carefully and discard any with cracked or broken shells.
2. 2Purge sand from the clams

   

   Place the cleaned clams into a bowl with a liter of water and a spoonful of salt. Cover the bowl with a black bag and let it sit for two to three hours at room temperature, which encourages the clams to expel sand. Alternatively, place a stainless steel spoon in the water with the clams before covering them for a faster process.

   Tip: The darkness created by the black bag mimics the clams natural environment, helping them open up and purge sand more effectively.
3. 3Slice the vegetables

   

   While the clams are purging, prepare your vegetables. Slice the zucchini, potatoes, and onions into uniform strips to ensure they cook evenly and integrate nicely into the noodle soup.

   Tip: Keep the potato strips at a similar thickness to the other vegetables so they dont break down entirely during boiling.
4. 4Boil the clams

   

   Bring about 700 milliliters of water to a boil in a pot. Carefully add the fresh clams to the water and let them cook just until their shells pop open, creating a flavorful natural broth.

   Tip: Keep a close eye on the pot—clams cook quickly, and overcooking will make the meat rubbery.
5. 5Remove the clams

   

   Once the clams have opened in the boiling water, carefully remove them from the pot using a strainer. Set them aside to be added back to the dish later, ensuring the broth remains clear and ready for the vegetables.

   Tip: Do not overcook the clams; remove them as soon as they open to keep the meat tender.
6. 6Cook the vegetables

   

   Add the prepared strips of potato, zucchini, and onion directly into the boiling clam broth. Allow them to cook in the flavorful liquid until they reach your desired level of tenderness.

   Tip: Keep the vegetable strips uniform in size so they cook evenly at the same rate.
7. 7Season the broth

   

   Enhance the soups flavor by stirring in a spoonful of soy sauce, half a spoonful of beef powder, and half a spoonful of fish sauce. These seasonings will build a deep, savory foundation for the noodle soup.

   Tip: If beef powder is unavailable, adjust the seasoning with a little extra salt, as the clam-infused broth is already naturally savory.
8. 8Cook the noodles

   

   Gently drop the thick noodles into the boiling vegetable and broth mixture. Let them cook for approximately five minutes, or until they reach the perfect chewy texture.

   Tip: Stir the noodles occasionally to prevent them from sticking together while they cook.
9. 9Serve the noodle soup

   

   Transfer the cooked noodle soup into a serving bowl. Carefully arrange the reserved cooked clams on top, then garnish with seaweed flakes and chopped green onions before serving warm.

   Tip: Adding the clams at the very end keeps them warm without turning them rubbery.

Storage & Reheating

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Frequently Asked Questions