I first tried this soup in a small traditional Taiwanese restaurant in Kaohsiung, Taiwan and was instantly bought over by the intense flavour of the clams in the soup. This is something pretty novel to us but it was apparently a very common every day dish in Taiwan, given how simple it is to make and the little ingredients it requires. The key step to this dish is soaking the clams in water for a good amount of time in order to get rid of the sand in the clams. Do take note not to overcook the clams too or it will be chewy like rubber.
Serves 2 to 3
Ingredients:
1 slice winter melon, skin removed and cut into small pieces
500ml chicken stock or water with boulillon cube
300g clams, soaked in water for at least 2 hours
1 thumb sized old ginger, julienned
2 tablespoon rice wine
Method:
Bring the chicken stock to boil with the winter melon and ginger. Lower heat to simmer for another 5 minutes.
Add in the clams and cook for another 4 to 5 minutes or until the clams open up.
Switch off the fire and add 2 tablespoons of rice wine just before serving.
