Ginger (spicy) and coconut water (sweet) blend together to make the broth for this simple and comforting dish.
Cook’s notes
In Asia, clams are rarely shucked to make soup. The reason is that the shells themselves are full of flavor. Think of shrimps. While shells are inedible, they are used for making shrimp broth. It’s the same with clams. If you want the tastiest broth, cook the clams in their shells.
If you get your coconut water straight from a newly opened husk, make sure that the coconut is young so that the water is sweet. Water from mature coconut with thick tough meat is nasty.
While clams require only a few minutes to cook, they need to soak in water for several hours to give them time to expel grits trapped inside the shells and occasionally embedded in the muscles. Do not skip the soaking part. More on the why and how clams need soaking prior to cooking.
Water from young coconut(s)
In this recipe, we boost the flavor of the broth by cooking the clams in pure natural coconut water. We get ours from an online seller who delivers to our doorstep every Sunday.
If you get your coconut water straight from a newly opened husk, make sure that the coconut is young so that the water is sweet. Water from mature coconut with thick tough meat is nasty.
Soaking the clams is highly recommended
While clams require only a few minutes to cook, they need to soak in water for several hours to give them time to expel grits trapped inside the shells and occasionally embedded in the muscles. Do not skip the soaking part. More on the why and how clams need soaking prior to cooking.Clam soup with ginger and scallions
Ingredients
- 2 tablespoons cooking oil
- 1 one-inch knob ginger peeled and thinly sliced
- 6 to 8 stalks scallions cut into two-inch lengths; light and dark green parts separated
- 4 cups coconut water
- fish sauce to taste
- 500 grams fresh clams (1.1 pounds) soaked and rinsed
Instructions
- Heat the cooking oil in a pot.
- Saute the ginger and light green portion of the scallions.
- Pour in the coconut water.
- Add two tablespoons fish sauce and allow the liquid to boil.
- Add the clams.
- Cook just until the shells open.
- Taste the broth and add more fish sauce, if needed.
- Drop in the dark green portion of the scallions, stir and serve.
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