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Clams are highly nutritious and a favorite dish for many. There are various delicious ways to prepare clams such as grilling, making porridge, or frying. Moreover, you can easily turn small clams into a tasty clam sour soup right at home.
Clam sour soup is a refreshing dish for hot summer days, with the rich creaminess of clams, the sweet fragrance of pineapple, and the tangy sourness of tamarind blending with other ingredients to create a delicious clam sour soup perfect for enjoying on scorching summer days.
Ingredients for making clam sour soup
- 400g of clam guts
- 1/2 pineapple
- 3 tomatoes
- 50g of ripe tamarind
- 1 bunch of Vietnamese coriander, 5 stalks of spring onion
- 100g of yardlong beans
- 2 fresh chili peppers
- 1 bulb of dried shallot, 1 bulb of garlic, 1 piece of ginger
- 1 lime
- Seasonings: fish sauce, MSG, rock salt, sugar ...
Ingredients for making clam sour soup
How to cook clam sour soup
Step 1: Preparing ingredients for clam sour soup
- After purchasing clam guts, soak them in diluted saltwater with a splash of lime juice for 10 - 15 minutes to remove any fishy smell and impurities, then rinse them thoroughly with water and let them drain.
- Cut pineapple into bite-sized pieces.
- Wash tomatoes and slice them thinly.
- Wash and finely chop Vietnamese coriander and spring onion leaves.
- Clean yardlong beans and soak them in diluted saltwater for 10 minutes, then drain and rinse them thoroughly.
- Clean dried shallots, garlic, and ginger, peel them, crush them, and finely chop them.
- Peel and clean tamarind, wash it with water, then soak it in hot water for 15 minutes until soft. Mash the tamarind to extract the pulp, then strain it to remove the seeds and husks.
Preparing ingredients for clam sour soup
Step 2: Cooking clam sour soup
- Heat a pot on the stove, add 2 tablespoons of cooking oil, along with some chopped onions, garlic, and ginger. Sauté until fragrant, then add clam guts and some seasoning salt, fish sauce, and MSG. Stir well until the clams are firm and flavorful.
- Next, add tomatoes and pineapple to stir-fry with the clams. When the tomatoes and pineapple are cooked through, add 1 liter of filtered water along with pre-strained tamarind juice. Bring to a boil.
- When the soup boils, remember to regularly skim off the foam to keep the broth clear, tastier, and more visually appealing.
- Taste the boiling soup again and adjust the seasoning to your liking. Because of the pineapple and tamarind, the soup tends to be more sour, so you might want to add a bit more sugar to balance the flavors.
- Finally, add yardlong beans, Vietnamese coriander, and spring onion leaves, along with 1-2 slices of chili. Let the soup boil for another 1-2 minutes until everything is evenly cooked, then turn off the heat.
Cooking clam sour soup
Delicious Clam Sour Soup
Delicious Clam Sour Soup
Clam sour soup has a clear broth, a deliciously enticing aroma, the rich creaminess of clams blending with the sweet and sour taste of pineapple and tamarind, along with the refreshing sweetness of bean sprouts and the spicy kick of chili. The fragrant touch of ginger elevates this soup to a delicious and nutritious dish, perfect for family health.
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