Cherry & Dennis Helper Habitat
Cantonese Loofah and Clam Soup
廣東絲瓜蜆湯
Recipe overview
Sweet loofah and briny clams make a light soup for a quick family meal.
01
Ingredients
Main ingredients
- 500 g loofah
- 600 g fresh clams
- 15 g ginger
- 2 stalks spring onion
- 1 L water
For soaking clams
- 1 tbsp salt
Soup seasoning
- 1 tsp salt
- 1 pinch white pepper
- 1 tsp sesame oil
02
Tools
- soup pot
- knife
- cutting board
- lid
03
Steps
Step 1
Soak the clams in lightly salted water to release sand
Soak the clams in lightly salted water to release sand.
Step 2
Scrub each shell and rinse the clams well
Scrub each shell and rinse the clams well.
Step 3
Peel the hard ridges from the loofah and cut it into chunks
Peel the hard ridges from the loofah and cut it into chunks.
Step 4
Thinly slice the ginger and chop the spring onion
Thinly slice the ginger and chop the spring onion.
Step 5
Bring the water and ginger to a boil in the soup pot
Bring the water and ginger to a boil in the soup pot.
Step 6
Add the loofah, cover and cook for four minutes until slightly tender
Add the loofah, cover and cook for four minutes until slightly tender.
Step 7
Uncover, add the cleaned clams and stir gently
Uncover, add the cleaned clams and stir gently.
Step 8
Cover again and cook for three to four minutes
Cover again and cook for three to four minutes.
Step 9
Turn off the heat once the shells open and discard any unopened clams
Turn off the heat once the shells open and discard any unopened clams.
Step 10
Season the soup with salt and white pepper
Season the soup with salt and white pepper.
Step 11
Drizzle in the sesame oil and add the spring onion
Drizzle in the sesame oil and add the spring onion.
Step 12
Divide the loofah, clams and hot broth among bowls and serve immediately
Divide the loofah, clams and hot broth among bowls and serve immediately.
Common mistakes
- Do not keep boiling opened clams or the meat will turn tough.
Tips
If the clams are sandy, replace the salted water and soak them once more.
