Clam and Winter Melon Soup
Clam and Winter Melon Soup is a light and flavorful traditional Chinese dish that perfectly combines the ocean-fresh taste of clams with the refreshing crunch of winter melon. Ideal for hot summer days, this soup not only cools you down but is also packed with nutrients, making it a healthy and easy-to-prepare dish for any home cook.
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Before you dive into making this delicious Clam and Winter Melon Soup, understanding some key tips and tricks will help you get started smoothly and ensure the best flavor in your soup.
1.Ingredient Selection and Substitutes:
Clams: Fresh clams are essential for this soup. If fresh clams are unavailable, you can use frozen or canned clams. Thaw frozen clams before use, and ensure the quantity of canned clams matches fresh clams in the recipe. If clams are hard to find, you can substitute with small mussels or bay scallops.
Winter Melon: Winter melon is commonly found in Asian grocery stores. If you can’t find it, zucchini or cucumber are good substitutes that also offer a refreshing texture. When slicing zucchini or cucumber, cut them slightly thicker to help them hold their shape when cooked.
Pork: Lean pork is ideal for adding a rich flavor to the soup. If you prefer not to use pork, chicken breast or skinless chicken thighs are great alternatives. For a vegetarian option, tofu cubes or mushrooms can be used to add texture.
2.Tools and Alternatives:
Steamer and Rack: A traditional steamer works best, but if you don’t have one, you can use a large pot with a heatproof rack or an inverted plate to hold the clams. Make sure the water in the pot doesn’t touch the bottom of the plate to prevent water from seeping into the clams.
Soup Pot: A medium-sized soup pot is sufficient for this recipe. A stainless steel or enamel-coated pot works well, as long as it’s large enough to hold all the ingredients with enough water.
3.Preparation:
Cleaning and Soaking Clams: Soaking the clams in salt water for the right amount of time and at the right temperature is crucial. Use cold or room temperature water, avoiding hot water to maintain the clams’ freshness. A general ratio is 1/2 teaspoon of salt per cup of water. After soaking, scrub the clam shells to ensure they are clean.
Slicing Winter Melon: Slice winter melon evenly to ensure even cooking. If you’re using zucchini, cut it into 1/4 inch (0.6 cm) thick slices.
4.Cooking Techniques:
Steaming Clams: Steam clams over medium-high heat for 5-7 minutes until most of them open. Clams that don’t open are usually not fresh and should be discarded.
Filtering Clam Broth: The broth from steaming clams might contain sand or impurities. Strain it through a fine mesh strainer or cheesecloth to ensure a clear and smooth soup.
Cooking Winter Melon: Cover the pot to trap steam and cook the winter melon faster. To check if the winter melon is done, poke it with a fork; it should be tender and easy to pierce.
5.Seasoning and Serving:
Even Seasoning: When adding salt and white pepper, do so gradually, tasting as you go to avoid over-seasoning. Adjust the white pepper to your taste, adding more if you prefer a bit of heat.
Final Touches: Before serving, add fresh cilantro or green onions to the bowl. Pour the hot soup over the herbs to release their aroma, enhancing the flavor and visual appeal of the dish.
6.Explore More Delicious Chinese Soups
If you enjoyed this flavorful Clam and Winter Melon Soup, you won’t want to miss out on these other popular Chinese soups. These recipes are simple to make and perfect for your next gathering!
By following these detailed steps and tips, even beginner cooks can successfully prepare this refreshing and flavorful Clam and Winter Melon Soup.
INGREDIENTS
MAIN INGREDIENTS
- 1 pound fresh clams
- 3.5 ounces (about 100 grams) winter melon
ACCESSORIES
- 1 small piece (about 1 inch) ginger, sliced
- 1 sprig cilantro, chopped
- 2 ounces (about 50 grams) lean pork, thinly sliced
SEASONINGS
- 1/2 teaspoon salt for soaking
- 1 teaspoon salt for seasoning
- a pinch white pepper
- Water: for soaking, steaming, and cooking
DIRECTIONS
STEP 1
Prepare the Clams:
In a bowl, combine 1 cup of water with 1/2 teaspoon of salt. Stir until the salt dissolves.
Add 1 pound of fresh clams to the salted water and soak for 15 minutes to help them release any sand. Rinse the clams thoroughly under cold water and set them aside.
STEP 2
Prepare the Vegetables:
Peel and remove the seeds from 3.5 ounces of winter melon. Slice the melon into thin pieces.
Slice 1 small piece of ginger (about 1 inch) and chop 1 sprig of cilantro into small pieces. Set aside.
STEP 3
Steam the Clams:
In a pot, add a small amount of water and place a steaming rack inside. Bring the water to a boil over medium-high heat.
Arrange the cleaned clams on a plate and place it on the steaming rack. Cover the pot with a lid and steam the clams for 5-7 minutes until they open.
Remove the clams and strain the clam juice through a fine mesh sieve to remove any sand. Reserve the clam juice for later.
STEP 4
Cook the Soup:
In a pot, bring a suitable amount of water to a boil. Add the sliced ginger and winter melon. Cover and cook for about 3 minutes.
Pour in the reserved clam juice and add 2 ounces of thinly sliced lean pork. Stir gently to separate the pork slices.
Continue cooking until the winter melon turns translucent and soft, about 10 minutes.
STEP 5
Finish the Soup:
Add the steamed clams to the pot and cook for an additional 2 minutes to allow the flavors to meld.
Season the soup with 1 teaspoon of salt and a pinch of white pepper. Remove from heat.
STEP 6
Serve:
In a serving bowl, place the chopped cilantro. Ladle the hot soup over the cilantro, and sprinkle some green onions on top if desired.
Enjoy your Clam and Winter Melon Soup!
Recipe analyzer
- Recipes: Clam and Winter Melon Soup
- Main Ingredients:5
- Servings per recipe:1
- Servings size:614 g
-
Energy (calories)：372 kcal
-
Protein：18.16 g
-
Fat：7.39 g
Why gray?
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Carbohydrates：58.24 g
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Protein: 20%75 kcal
-
Fat: 18%66 kcal
-
Carbohydrates: 62%230 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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