This is a staple among Chinese people all over Malaysia. It’s a seafood Chinese soup mainly made from fresh clams ginger and Chinese rice wine.
Ingredients
- 355g water
- 21g piece fresh ginger, peeled and cut into thin matchstick strips
- 1 lb. (400 g) Manila clams, rinsed and scrubbed
- Salt to taste
- Dash of white pepper
- Big red chilli (seeded, and cut into small cubes for garnish)
- Chopped spring onion (for garnish)
Instructions
1.
In a pot, heat up water till boiling and add in ginger and clams.
2.
Add salt and pepper into the pot. Cook for 3 minutes and serve with spring onion and chilli as garnish.
Tip
Cook the clams for maximum 3 minutes - don’t overcook it or the clams can be quite rubbery.
