Food & Receipts

A Tasty Treat: Steamed Clams in a Light and Refreshing Broth

With the following recipe for steamed clam soup with gourd, you will have a delicious and refreshing dish to enjoy.

1 September, 2024

**Ingredients for Clams and Gourd Soup**

– 1kg clams
– 1 medium-sized gourd
– 400 – 500g pork belly
– Ginger
– Seasonings: fish sauce, pepper, seasoning powder, sugar

**Instructions:**

Step 1: Prepare the ingredients

After purchasing the clams, soak them in a basin of salted water with a hint of chili to encourage the clams to expel any sand or grit. Rinse the clams multiple times with water to ensure they are thoroughly cleaned. Drain the clams and set them aside. Peel and wash the gourd, then cut it into thin slices.

Boil some water in a pot and add a few slices of ginger. Once the water reaches a rolling boil, add the cleaned clams and cook them.

Step 2: Cook the soup

Add the sliced gourd to the pot, along with one spoon each of fish sauce, seasoning powder, and sugar. Stir well to combine the flavors. Continue cooking until the clams open their shells, then adjust the seasoning to your taste and turn off the heat. Sprinkle some pepper on top, and your soup is ready to be served hot.

Step 3: Enjoy your delicious soup!

This recipe for clam and gourd soup is refreshing and tasty. In addition to this recipe, you can also explore 11 other ways to cook gourd soup that are equally delicious and nourishing for your family.

**Tips for Selecting Fresh Clams:**

When choosing clams, opt for those that are fresh and devoid of any strange odors. A good indicator of freshness is the absence of any foul or unusual smells. Additionally, select clams that feel heavy for their size, as this suggests a generous amount of meat inside.

A great way to clean clams is by using salt and chili. Simply rinse the clams, then soak them in a bowl of water with a small amount of salt and fresh chili for 1-2 hours. The clams will naturally expel any remaining sand and grime.

Alternatively, you can use a mixture of salt and vinegar. Start by rinsing the clams and then soaking them in diluted salt water for about two hours to encourage the expulsion of sand. Quickly blanch the clams in a pot of boiling water with a small amount of vinegar. This method effectively eliminates any fishy smell and ensures the clams are thoroughly cleaned, making it ideal for stir-fried clam dishes!

When selecting a gourd, opt for one with a vibrant green exterior, free from any bruising or bee stings, as this indicates a fresher and more flavorful vegetable.

Frequently asked questions

To make this delicious dish, you’ll need clams, white wine, shallots, garlic, thyme, bay leaves, butter, lemon juice, and parsley. First, clean the clams and discard any that are open or broken. In a large pot, sauté shallots, garlic, thyme, and bay leaves in butter until fragrant. Add white wine and bring to a simmer. Toss in the clams and cover, cooking until they open. Finish with lemon juice and parsley, and serve immediately.

You can use a variety of clams, but the most common and readily available are littleneck or cherrystone clams. Make sure to choose clams that are closed or slightly open, and they should be heavy for their size, indicating they’re full of meat.

To clean the clams, scrub them under cold running water to remove any sand or debris from the shells. Soak them in a bowl of cold water with a pinch of salt or cornmeal for about 20 minutes to an hour. This will help them expel any remaining sand. Discard any clams that are open and don’t close when tapped, as they may be dead.

Yes, if you prefer not to use wine, you can substitute it with additional clam juice or a combination of clam juice and water. The broth may lose some depth of flavor, so consider adding a squeeze of lemon juice or a pinch of acid to brighten it up.

Clams cook relatively quickly and are done when their shells open. Depending on their size and your heat source, this can take anywhere from 5 to 10 minutes. Be careful not to overcook them, as they can become rubbery. Discard any clams that remain closed after cooking, as they were likely dead before cooking.

Steamed clams go well with crusty bread for dipping in the broth, or you can serve them over pasta or rice to make it a heartier meal. A simple green salad or roasted vegetables on the side would also complement the dish nicely.

It’s best to enjoy steamed clams fresh, but if you have leftovers, they can be reheated gently. Place them in a steamer basket over simmering water for a few minutes, just until heated through. Avoid overcooking, as this can make the clams tough and rubbery.

Leftover clams and broth should be stored separately. Place the clams in an airtight container and pour the broth into a separate container. Refrigerate both and consume within 2 to 3 days. The broth can also be frozen for later use in soups or chowders.