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Clams are considered a diverse seafood, rich in nutrients such as protein and fats, and various trace elements that enhance the immune system, promoting health and preventing many diseases. Clams are a daily delicacy for many families, especially in clam soup. Below, the PasGo Team introduces you to the 5 most delicious ways to make clam soup.
Various Mouthwatering Clam Soup Recipes
Clams can be prepared into many soup dishes such as sour clam soup, luffa and clam soup, clam and pumpkin soup, clam and okra soup, clam and tamarind soup, clam and tofu soup, ... these are all simple-to-make soup dishes that require just a few steps, providing a delicious and easy-to-enjoy meal for the whole family.
In scorching hot weather, indulging in a bowl of clam soup can help you relieve fatigue, heat, and feel more comfortable. On chilly winter days, savoring a steaming bowl of clam soup with the family gathered around is truly delightful, isn't it?
This article will unveil some enticing recipes for preparing delicious clam soup that you won't want to miss:
1. Sour Clam Soup
Ingredients for making sour clam soup for 4 people
- Live clams 1kg
- Pineapple half a fruit
- Tomatoes 3 fruits
- Ripe tamarind 3 fruits
- Shallots leaves 3 branches, cilantro 1 bunch, basil 3 stalks
- Bell pepper 1 fruit, garlic 1 bulb, dried shallots 1 bulb
- Seasonings: fish sauce, salt, MSG, broth powder...
How to cook sour clam soup
Step 1: Prepare ingredients for sour soup
- Clams, after purchasing, should be cleaned by soaking them in diluted saltwater with a bit of minced chili to get rid of sand in their mouths. It's recommended to soak the clams for an hour, then scoop them out, rinse thoroughly, and drain.
- Pineapple, clean and peel, remove the pineapple core, then cut the pineapple into small, bite-sized pieces.
- Tomatoes, wash and slice thinly. Shallots leaves, garlic, peel and crush, then finely chop.
- Shallot leaves, cilantro, basil, and chili, wash thoroughly and finely chop for later use.
- Ripe tamarind, peel the skin, soak it in water to soften, then mash and strain to get tamarind juice. Discard the tamarind residue.
Step 2: Boil clams for sour soup
- Clams, after soaking, boil them in 500ml water until they open their mouths. Stir the clams once, then turn off the heat and remove the clams. Scoop out the clear clam boiling water into a large bowl, discard the sediment, and place the clam meat separately in a bowl.
- If the clam meat is clean without sand, marinate it directly with spices. If the clam meat has sand, wash it with water and drain. Then marinate it with shallots, minced garlic, 1/2 teaspoon of broth, 1/2 teaspoon of MSG, 1/2 teaspoon of sugar, 1/2 teaspoon of pepper, and 1 tablespoon of fish sauce. Stir the clam meat evenly with the spices and marinate for 20 - 30 minutes.
Step 3: Stir-fry clam meat
- Heat 2 tablespoons of cooking oil in a pan, bring to a boil, add tomatoes, pineapples, and dried onions, sauté until fragrant, season with a little spice for richness. When the tomatoes and pineapples are almost cooked, add the marinated clam meat, stir-fry for about 5 minutes, then season again, turn off the heat, and transfer to a separate bowl.
Step 4: Cook sour clam soup with pineapples and tamarind
- Pour the clam boiling water into the pot, then add all the ingredients sautéed in step 3.
- When the soup is boiling, pour the filtered tamarind water to make the soup sour, fragrant, and clear. Cook for about 2 - 3 minutes until the soup is well-cooked and boiling, then turn off the heat.
- Finally, add chopped spring onions, coriander, and basil to the pot. Ladle into a bowl to enjoy.
Finished product: Sour clam soup
Finished product: Deliciously fragrant sour clam soup
After completion, the sour clam soup has the characteristic sweetness of clam broth, the sweet and fragrant taste of pineapple, the red color of tomatoes, and the refreshing sourness of tamarind. It will undoubtedly bring a warm meal to your family, and with the cooking method above, it will surely not disappoint you.
2. Clam soup with Malabar spinach
Ingredients for cooking clam soup with Malabar spinach
- Live clams 500g
- Malabar spinach 1 bunch
- Dried shallots 1 bulb
- Seasonings: salt, MSG, fish sauce, bouillon ...
How to cook Malabar Spinach Clam Soup
Step 1: Prepare the ingredients
- Clean the clams by soaking them in diluted saltwater with a bit of chili to remove sand. Soak for an hour to ensure the clams are clean, then scoop them out, rinse with water, and drain.
- Wash the Malabar spinach thoroughly, thinly slice, squeeze lightly to reduce sliminess, and rinse again with water. Drain.
- Purple onions peeled and finely chopped
Step 2: Boil the clams
- Cleaned clams are placed in a pot with 200ml water, bring to a boil until the clams open completely. Stir well with a spoon, simmer for an additional 1 - 2 minutes, then turn off the heat and scoop out the clams.
- After boiling, remove the clams, set aside the clear broth, and discard the sediment at the bottom of the pot. Extract the clam meat and discard the shells.
- If the clam meat is clean and not sandy, there is no need to rinse it again. However, if the clams are sandy, rinse them thoroughly with water and drain.
Step 3: Stir-fry the clams
- Heat the pan, add cooking oil, bring it to a boil, add some finely chopped onions and sauté until fragrant. When the onions are golden, add the clams and stir briefly. Season with a bit of fish sauce and broth powder, stir for 2 - 3 minutes, then remove from heat.
Step 4: Cook clam and water spinach soup
- Pour the clam-filtered water from step 2 into a boiling pot, then add the finely chopped water spinach and bring to a boil. Season again to taste and simmer for 1 - 2 minutes until the vegetables are well-cooked, then turn off the heat.
Finished product of clam and water spinach soup
Clam and water spinach soup for cooling down
Clam and water spinach soup, after cooking, has a beautiful green color, a naturally sweet taste from the clams, and tender, flavorful clam meat. This is a favorite soup for housewives due to its easy cooking, delightful aroma, and nutritional richness. It is known for its cooling, detoxifying properties and improvement of constipation in children. The clam and water spinach soup is best enjoyed with hot rice.
3. Clam and bottle gourd soup
Ingredients for clam and bottle gourd soup
- 1kg live clams
- 500g bottle gourd
- 3 sprigs of green onions, 1 bulb of dried shallots
- Seasonings: fish sauce, salt, broth mix, seasoning powder...
How to cook clam and bottle gourd soup
Step 1: Prepare ingredients for clam and bottle gourd soup
- Clams, after being cleaned, are soaked in diluted saltwater with a hint of chili for an hour to release any sand. Afterward, rinse them thoroughly and let them drain.
- Peel and clean the bottle gourd, then cut it into suitable, elongated pieces. To enhance its flavor, marinate the bottle gourd with a pinch of seasoning powder, fish sauce, and salt. Marinate for 20 - 30 minutes.
- Purple onions, peeled and finely minced, green onions, washed and finely chopped separately.
Step 2: Boil the clams
- After draining, place the clams in a pot with 500ml of water and bring it to a boil. Use a spoon to stir until the clams open completely, then turn off the heat.
- After boiling, scoop the clams into a bowl. Strain and reserve the clam broth for soup, discarding any sediment at the bottom of the pot. Remove the clam meat from the shells. If the clams have sand, rinse them thoroughly; otherwise, marinate them for a richer flavor.
Step 3: Sauté the clams
Heat the pan, add 2 tablespoons of cooking oil, and sauté finely chopped dried onions for fragrance. Then add the marinated clam meat and sauté until cooked. Adjust the seasoning, and when the clams are done, turn off the heat.
Step 4: Proceed to cook clam and squash soup
- Pour the strained rice washing water from step 2 into the pot and bring it to a boil. Then add the clam meat and simmer for 2-3 minutes to extract the sweetness. Add the squash and cook until boiling. Adjust the seasoning for the right taste, then turn off the heat.
- Squash cooks quickly, so avoid overcooking to preserve its green color and the deliciousness of the soup.
- Remove the soup from the heat, add chopped green onions, and then ladle it into a bowl.
Finished dish: Clam and squash soup
Rich-flavored clam and squash soup
Clam and squash soup has a tender, sweet taste of squash, combined with the distinct sweet and refreshing taste of clam broth. The chewiness of clam meat adds extra allure to this delightful meal.
5. Clam and Sour Soup with Tamarind
Ingredients for Clam and Tamarind Soup
- Fresh clams 1kg
- Sour star fruit 4 pieces
- Tomatoes 2 pieces
- Dried shallots 1 bulb, green onions 3 stalks
- Cilantro 1 small bunch, basil 1 small bunch
- Cooking oil, MSG, seasoning salt, broth powder...
How to Cook Clam and Tamarind Soup
Step 1: Prepare Ingredients
- Clean the clams, then soak them in diluted saltwater with a bit of chili or soak them in rice washing water to get rid of sand. Soak for one hour, then scoop them out, rinse thoroughly, and drain.
- Clean the tomatoes and tamarinds, then slice them.
- Peel and finely chop the dried shallots.
- Clean and finely chop spring onions and coriander leaves.
Step 2: How to Cook Clam and Tamarind Soup
- Heat a pan, add some cooking oil, finely chopped dried shallots, sauté until fragrant. Then add the tomatoes and stir until smooth. Season with a bit of spice and transfer to a separate plate.
- Pour 500ml of water into the pot and bring it to a boil. Add the pre-cooked tomatoes, thinly sliced tamarind, season with some spices, then bring to a boil. Add the clams and simmer until the clams open. Adjust the seasoning to taste and turn off the heat.
Finished product: Clam and Tamarind Soup
Clam and Tamarind Soup - A must-try delight
Clam and Tamarind Soup is an extraordinary blend of the sourness of tamarind and tomatoes, combined with the sweet and tender taste of clams. This soup is exceptionally delightful when served with hot rice, vermicelli, or fish sauce noodles and is not to be missed.
6. Clam and Tofu Soup
Ingredients for Clam and Tofu Soup
- Fresh clams 1 kg
- Tofu 3 - 4 sheets
- Tomatoes 2 pieces, Tamarind 3 pieces
Step 1: Prepare the Ingredients
- Dried shallots 1 bulb, ginger 1 small branch
- Garlic 1 bulb, chili 2 pieces
- Seasonings: fish sauce, salt, broth powder, MSG ...
Step 1: Prepare the Ingredients for Clam and Tofu Soup
- Clams, wash them and soak in saltwater for an hour to remove sand. Then, drain and set aside.
- Tomatoes, clean and slice thinly.
- Tamarind, peel and soak in warm water for 20 - 30 minutes to soften. Then, mash the tamarind, strain through a sieve, and discard the pulp.
- Dried shallots, ginger, and peeled garlic, then crush and finely chop.
- Tofu, cut into bite-sized pieces, marinate with a bit of fish sauce, bouillon, and seasoning powder to absorb flavors for a richer taste when cooking.
Step 2: Cook Clam and Tofu Soup
- Clams, after draining, put them in a pot with 500ml of boiled water. Boil until it simmers, then remove the clams, separate the meat, and filter the clam broth, discarding any sediment. Keep the clear broth for cooking the soup, and discard the sediment from the pot.
- Heat the pan, add cooking oil, sauté finely chopped shallots and garlic until fragrant. Then, add tomatoes and stir-fry until soft. Pour clam broth into the pot, bring it to a boil, and when the soup boils, add clam meat and tamarind water.
- Once the clam soup is evenly boiling, add the marinated tofu to the pot and wait for it to boil again. Adjust the seasoning to taste, then turn off the heat and ladle the soup into a bowl.
Finished product: Clam and Tofu Soup
Clam and Tofu Soup for chilly winter days
Serve the Clam and Tofu Soup in a large bowl, garnish with green onions and cilantro for an appealing presentation. This dish is perfect for chilly winter days, and you can enjoy it with vermicelli for an exquisite meal.
With these simple clam soup recipes, you won't need to spend time wondering what to eat today. Wishing you success in preparing these clam soup dishes to enjoy with your beloved family.
