Saturday, March 15, 2008

Soft Shell Clams in Broth

I love this type of fresh soft shell clams. They are huge compare to the normal clams that we see in the wet market. The shells are soft and fragile. The meat texture is good and foremost they are fresh and alive!


20-25pcs Soft shell clams
1inch Fresh ginger
1/2litre Chicken broth
1tsp sesame oil
a pinch of salt
a pinch of pepper

1. Wash and clesn the soft shell clams.
2. Cut the ginger into matchstick size.
3. Marinate the soft shell clams with sesame oil,salt, pepper and fresh ginger for 10mins.
4. Heat up the chicken broth till boiled, place the soft shell clams in for 5-10mins.(Not to long)
5. Serve on a big soup bowl.

I like this dish as you can taste the sweetness and the freshness from the clams and the broth.

Steven Cheng


Cynthia said...

I've never had any kind of clams before.

Little Corner of Mine said...

Wow, this is interesting! First time seeing this kind of clam. Looks really fresh and sweet!

SteamyKitchen said...

omg! those are soo cool. I've never even seen soft shell clams before!!

daphne said...

oh.. these are cool! I haven't seen such huge soft shell clams before either.

Tummythoz said...

Like the others, the clams are new to me. Their texture like 'dhan' (Bamboo clams)?

~Ling~ said...

Hmm..seafood and shellfish are my fav. Nice!

Sweet Jasmine said...

hi..steven...i love all types of fresh clams....this i had not seen or eaten....where is it from...?