Assorted Mushroom in Clear Clam Soup 什菇蛤蜊清汤

This is one of my daughter's favourite soup. She loves mushrooms and clams. Okay, She loves the clams more than the mushroom.



I couldn't get short neck clam (花拉）so I got the regular white vienna clams (拉拉）instead. The fussy little eater could tell the difference and did a bit of complaining. =_=|||

Ingredients:

• 400ml Dashi Soup Stock or Water with 1 teaspoon instant Dashi Powder


• 300g Clams


• 3 slices Ginger, julienned


• 1 tablespoon Sake


• 1/4 teaspoon Salt


• Light Soy Sauce to taste


• Assorted Mushroom (I'm using Enoki, Shimeiji and Shitake Mushrooms)

How to do it:

1. Soak clams in salted water to let it 'spit' out sand.


2. Steam clams for 10 minutes or till are slightly opened.


3. Discard those that remain closed.


4. Remove clams and set aside


5. Sieve and reserve liquid from steaming the clams.


6. Meanwhile, bring water to a boil.


7. Add in the reserved clam juice and the rest of the ingredients, except salt and light soy sauce.


8. Bring it to a gentle boil.


9. Season with salt and light soy sauce.


10. Serve.

Note:

• I prefer using short neck clams (if available) than white vienna clams as the former is sweeter.


• Steaming the clams helps prevent having clams that are bad in the soup, thus having to throw the whole soup away. It also help filters any sand/dirt that was not expel out previously from the soaking.


• Amount of mushroom used depends on your liking.

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Posted in: Home-Cooked