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Clams in ginger soup

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Adjust Servings:
750 g Clams
25 g Fresh old ginger peeled and julienne
3 Bird's eye chili de-seeded and sliced
1/8 tsp White pepper
pinch Salt to taste
2 tbsp Chinese Shaoxing rice wine
1 tbsp Vegetable oil
1.5 cups Water
1 Anchovies stock optional

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Clams in ginger soup

  • Balanced
  • Seafood
  • Spicy
  • 45 minutes
  • Serves 2
  • Medium




Cooking in passion, in a smart way – saves times and energy in crafting great food. Base line is – ‘easy, healthy, tasty’.

For this time, a far most easy dish which i nearly forget to add in is this “Clams in ginger soup”. The soup – contains ginger and cili padi – gives you a bursting taste and satisfies in all criteria which you have in your mind.

This, Clam Soup with Ginger is absolute favorite dish and easily replicated at home. The most important thing is to get fresh clams (preferably those that are still moving) and other important ingredients that you need are ginger, garlic, cili padi (bird’s eye chili), and Shaoxing wine.

Experimenting with addition of ikan bilis (anchovies) stock and without it – it’s your real call.

Try it and do let me know.

Up (Pic) : the one’s without chili



CLEAN CLAMS: Place clams in a large mixing bowl. Pour in 4 cups (1 L) of water and 2 tbsp of salt. Place in the refrigerator and soak for a few hours. Pour out sandy water, rinse clams in a fresh pot of water, and drain. Repeat a few times until the water is clear.


Peel and slice ginger into long, thin strips. De-seed cili padi and slice. .


Heat oil on medium fire. Stir-fry ginger, and chili until aromatic (1 minute).


Add clams and two cups of water. Cover with a lid and bring to a boil. Once water boils, turn off the heat. (10 mins)


Season with white pepper, fine sea salt, and Chinese Shaoxing rice wine. Serve hot.

John [Admin/Founder]

Founder of makan-makan.club, makanan.club

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