Top 10 Best Clam Soups to Refresh You This Summer

Clam Soup with Water Spinach is a popular dish often chosen by many for a family meal. This soup is full of nutritional benefits and helps cool down the body. Water spinach is low in calories but rich in fiber, with minimal fat and a high content of vitamins and protein. The fiber helps convert fat into energy, burning excess fat, while vitamins and protein nourish the body.

Ingredients:

• Water spinach: 1 bunch
• Fresh clams (meat): 1 kg
• Cooking oil
• Shallots
• Seasonings: monosodium glutamate, salt, seasoning powder, etc.

Instructions:

• Remove the stems from the water spinach, wash thoroughly, and crush the leaves with your hands to enhance the sweetness in the soup.
• Clean the clams and soak them in water mixed with a little salt and chili powder for about an hour to help the clams release any sand. Rinse them again before boiling.
• Once the water boils, skim off the foam and wait for the clams to open before turning off the heat. Avoid overcooking. Remove the clam meat, ensuring no dirty inner parts remain. Rinse again.
• Separate the clam broth and keep the clear liquid for cooking the soup. Sauté the clams briefly in a little oil with shallots, adding some salt, pepper, and seasoning powder. Stir until the flavors blend, then turn off the heat. Be careful not to overcook the clams, or they will become tough and lose their sweetness.
• Bring the clam broth to a boil again, add the water spinach, and cook for about 2 minutes. Add the sautéed clams and season to taste.
• Once the soup reaches a rolling boil, turn off the heat and serve in bowls to enjoy.

Sour Clam Soup with Starfruit is a simple, rustic dish that reflects the distinct flavors of Central Vietnam. It combines the refreshing sourness of starfruit with the natural sweetness of clams. This dish is perfect for hot, humid days. The preparation is straightforward, allowing you to make a flavorful and nourishing soup for the whole family to enjoy.

Ingredients:

• Fresh clams: 500g, soaked in rice water for 2 hours, cleaned
• Starfruit: 2 fruits
• Tomatoes: 2 fruits
• Shallots
• Green onions
• Coriander
• Seasonings: cooking oil, monosodium glutamate, seasoning powder

Instructions:

• Wash the tomatoes and cut them into wedges. Peel and clean the starfruit, then slice it into star-shaped pieces. Smash and finely chop the shallots. Sauté the shallots and tomatoes with a bit of oil and season with some spices.
• Rinse the clams and soak them in water mixed with a little salt and chili powder for about an hour to help them expel any sand. Rinse again before boiling the clams.
• Once the water boils, skim off the foam and wait for the clams to open, then turn off the heat. Be careful not to overcook them. Extract the clam meat, ensuring that no dirt or sand remains. Rinse again to clean the meat.
• Keep the clam broth and use the clear liquid for the soup. Sauté the clams briefly with a bit of oil and shallots. Add salt, pepper, and seasoning powder to taste. Stir for a few minutes until the flavors combine, then turn off the heat. Avoid overcooking the clams, as they will become tough and lose their sweetness.
• Bring the clam broth to a boil again. Add the sautéed tomatoes and starfruit, cooking for another 2 minutes. Add the clams and season with more spices if necessary. Finally, sprinkle chopped green onions and coriander, and turn off the heat.

Seaweed Soup with Clams offers a rich, savory flavor with crunchy seaweed and sweet clams, while maintaining a clean, clear broth. This soup is nutritious and suitable for both children and adults, providing vitamins and calcium to help cool the body during the hot summer days. The delicious and refreshing taste of this soup makes it a perfect addition to family meals, and it’s especially loved by kids when served with rice.

Ingredients:

• 1 kg clams
• 10 grams dried seaweed
• Some green onions
• Some coriander
• 2 fresh chilies (optional for those who enjoy spice)
• 1 small shallot, finely chopped
• Cooking oil
• Seasonings: seasoning powder, salt, monosodium glutamate, fish sauce, etc.

Instructions:

• Soak the dried seaweed in water to soften it, then rinse thoroughly (learn the proper way to prepare dried seaweed for soup).
• Clean the clams and soak them in a mixture of water, salt, and chili powder for about 1 hour to help them expel sand. Rinse again before boiling.
• Bring the water to a boil, skim off any foam, and wait until the clams open before turning off the heat. Avoid overcooking. Remove the clam meat, ensuring there’s no dirt or sand. Rinse again to clean it.
• Keep the clam broth and use the clear liquid for the soup. Sauté the clams briefly with a bit of oil and shallots. Add salt, pepper, and seasoning powder to taste. Stir until the spices dissolve, then turn off the heat. Avoid cooking the clams for too long, as they will shrink and lose their sweetness.
• Bring the clam broth to a boil again. Add the sautéed clams and the cleaned seaweed to the soup, stirring well. Let the soup boil for a few more minutes and taste for seasoning. Adjust as needed.
• Turn off the heat and serve the soup in bowls to enjoy.

Sweet Vegetable Soup with Clams is a beloved dish, easy to prepare and incredibly appetizing. On a hot summer day, a bowl of clam soup with sweet vegetables can really boost your appetite. This dish is a household favorite, whether it's a warm summer day or a chilly winter evening, making it a top choice for family meals.

Ingredients:

• 1 kg fresh clams
• 1 piece of fresh ginger (peeled and sliced)
• 1 bunch of sweet leafy vegetables (washed and chopped into small pieces, use fresh, dark green leaves, discarding any wilted ones)
• Seasonings: salt, ground pepper, monosodium glutamate, seasoning powder

Instructions:

• Wash and chop the leafy greens into bite-sized pieces. Clean the clams by soaking them in water with a bit of salt and chili powder for about an hour to help them release any sand. Be sure to rinse the clams thoroughly before boiling.
• Bring water to a boil, skim off any foam, and wait until the clams open up, then turn off the heat. Be careful not to overcook. Remove the clam meat and make sure to squeeze out any internal dirt. Rinse again to clean.
• Save the clam broth for the soup. To enhance the flavor, sauté the clams briefly with shallots in oil. Add a pinch of salt, pepper, and seasoning powder to taste. Stir for a few moments until the spices are fully absorbed, then remove from heat. Avoid cooking the clams for too long, as they will shrink and lose their sweetness.
• Bring the clam broth to a boil again, adding 2-3 slices of ginger. Season the broth to taste. Once it's simmering, add the leafy greens and cook until the water boils again. Then, add the sautéed clams and simmer together for a couple more minutes.
• Once the soup is ready, turn off the heat, sprinkle a bit of pepper, and serve it hot with rice.

Clam Soup with Mushrooms has a naturally sweet and refreshing flavor from the clams, with a tangy hint from the tomatoes, and is further enhanced by the variety of mushrooms, making it healthy and nutritious. The fresh clams, packed with the essence of the sea, paired with tender mushrooms, create a delightful and light soup. This sour, cool soup is ideal for a hot summer lunch, offering a refreshing feeling and helping to cool down the body.

Ingredients:

• 600g clams
• 200g enoki mushrooms
• 2-3 tomatoes
• 1 tamarind fruit
• Chili peppers
• 1 piece of ginger
• Shallots
• 100g seaweed
• Coriander leaves, spring onions
• Cooking oil, monosodium glutamate, seasoning powder

Instructions:

• Prepare the clams by washing them thoroughly and soaking them in salt water with chili powder to help them release any sand. Peel and crush the ginger. Peel and finely chop the shallots. Wash and chop the coriander and spring onions. Slice the tomatoes and clean the mushrooms. Cut the seaweed into pieces and rinse the tamarind.
• Boil the clams, then separate the meat and set it aside. Let the clam broth settle and strain it to remove any impurities, keeping only the clear liquid for cooking.
• Sauté the chopped shallots in oil until fragrant, then add the tomatoes and ginger. Stir-fry and mash the tomatoes until they release their juices.
• Add the strained clam broth to the sautéed mixture, then add the clam meat, tamarind, and seaweed. Bring the soup to a boil.
• Finally, add the spring onions, coriander, and mushrooms to the pot. Remove the tamarind fruit, mash it, and stir it back into the soup. Adjust the seasoning to taste and serve the soup hot for the whole family to enjoy.

The weather is getting hotter, with summer just around the corner. On such sweltering days, there’s nothing better than a refreshing bowl of soup to cool down. Clams are packed with nutrients like protein, vitamin C, and vitamin B12, which are great for the body. The sweet taste of the clam meat paired with the cooling effect of winter melon is a combination that sounds incredibly appetizing, doesn’t it?

Ingredients:

• 500g clams
• 1 winter melon
• 2 shallots
• 1 piece of ginger
• Spring onions
• Dill
• Seasonings: seasoning powder, monosodium glutamate, ground pepper, etc.

Instructions:

• Soak the clams for 1–2 hours, then wash them and start boiling. Peel the winter melon, remove the seeds, and cut it into pieces, then rinse and set aside. Slice the shallots, wash the spring onions and dill, and chop them into small pieces.
• Once the clams cool down, remove them from the shell and discard the empty shells, keeping only the meat. Pour the clam broth into a large bowl and discard any sediment at the bottom of the pot as it is leftover from boiling the clams.
• Once the broth starts boiling, add the winter melon pieces and cook for about 5 minutes. After that, turn off the heat and start seasoning. Continue boiling the broth, add the julienned winter melon, and cook until it turns translucent. Then add the spring onions and dill.
• For the final step, heat some oil, sauté the shallots until fragrant, then add the clam meat and stir-fry. When the clam meat starts to firm up and sizzle in the pan, season with salt or sweet fish sauce, and then add it to the clam broth.
• Serve the soup in bowls and enjoy!

If you're tired of greasy dishes, try something light and refreshing instead. Today, we'll show you how to make a simple and naturally sweet loofah clam soup. The clear, refreshing broth infused with the gentle aroma of loofah and the subtle sweetness of clams will surely make for a satisfying meal. Follow along to make this delicious dish!

Ingredients:

• 2 loofahs
• 400g clam meat
• Shallots, cilantro
• Seasonings: sugar, seasoning powder, fish sauce, cooking oil, ground pepper

Instructions:

• Boil the clams, peel and cut the loofah into bite-sized pieces.
• Heat 1 tablespoon of oil in a pot over medium heat, then sauté the shallots until fragrant. Add the clams, followed by 1 teaspoon of sugar, 1 teaspoon of seasoning powder, and 1 teaspoon of fish sauce.
• Stir and cook for 2-3 minutes until the clams absorb the flavors, then remove them from the pot.
• Use the same pot to make the soup, adding 1-2 bowls of water and bring it to a boil. Once boiling, add the loofah and continue cooking. When the loofah is tender, add the cooked clams into the pot.
• Add 1 teaspoon of sugar, 1 teaspoon of seasoning powder, 1 tablespoon of fish sauce, and half a teaspoon of ground pepper, stirring well. When the soup boils again, add 2 tablespoons of chopped cilantro and mix everything together.
• Serve the loofah clam soup and enjoy!

This clam sour soup with tomatoes, starfruit, and pineapple is quick and easy to prepare, making it perfect for the hot summer days. The soup is packed with the natural sweetness of clams, complemented by the tangy flavors of tomatoes, starfruit, and pineapple. This dish is a wonderful way to enjoy a refreshing, light meal on a scorching summer day.

Ingredients:

• 1 kg of clams
• Half a pineapple
• 2 tomatoes
• 3 starfruit or tamarind
• Shallots, cilantro, chili, garlic
• Basic seasonings

Instructions:

• Soak the clams in salted water with 1 tablespoon of chili powder to help them release any dirt. Let them soak for at least 30 minutes. Peel and core the pineapple, then cut it into small pieces. Wash and cut the tomatoes into wedges. Slice the shallots thinly and set aside to sauté later. Chop the cilantro, and finely chop the chili and garlic.
• Place the clams in a pot with about 500 ml of water and cook until the shells open and the water turns cloudy. Do not overcook the clams as they will become tough and lose their sweetness. Once cooked, strain the broth to remove any impurities, keeping only the clear liquid for the soup.
• Marinate the clam meat with some minced shallots, garlic, 1 tablespoon of seasoning powder, half a teaspoon of MSG, 1 tablespoon of pepper, and 2 tablespoons of fish sauce. Mix well and let it sit for at least 30 minutes to absorb the flavors.
• Heat a pan with some oil and sauté the shallots until fragrant. Add the tomatoes and pineapple and stir-fry. Season with a little salt for extra flavor. Once the tomatoes are soft, add the marinated clams and stir-fry briefly, as the clams are already cooked. Remove the mixture from the pan once it’s done.
• Pour the clam broth into a pot and bring to a boil. Add the sautéed ingredients into the broth.
• For a tangy finish, add a few starfruit or tamarind to the soup and continue cooking until they soften. Adjust the seasoning to taste. Once the starfruit is tender, simmer for 2-3 more minutes and then turn off the heat. Sprinkle cilantro and chopped scallions on top for extra flavor and color.

Clam soup with bottle gourd is a simple and familiar dish. It's not only easy to make, but also delicious, nutritious, and budget-friendly. This dish is rich in essential nutrients, making it especially beneficial for pregnant women who need extra fiber and protein for their baby's growth. As a result, clam soup with bottle gourd is a popular choice for many families, particularly during the summer months.

Ingredients:

• 1 kg of fresh clams
• Half a small bottle gourd
• Shallots
• Scallions
• Necessary seasonings

Instructions:

• Clean the clams and soak them in salted water with a pinch of chili powder for about an hour to help them release any sand. Be sure to rinse them again before cooking. Peel and clean the bottle gourd, then cut it into thin strips or slices, according to your preference. Finely chop the shallots and scallions and set them aside.
• Once the clams have released their sand, bring them to a boil in cold water. Skim off the foam and remove the clams once they open. Do not cook them for too long, or they will lose their sweetness.
• Remove the clam meat from the shells, and be sure to clean out any grit. Give them a quick rinse before setting them aside for later.
• Reserve the clam broth and strain it to remove any impurities, keeping only the clear liquid for the soup.
• To enhance the flavor, sauté the clams briefly with some chopped shallots and a bit of oil. Season with a pinch of salt, pepper, and seasoning powder. Stir-fry until the spices are well distributed, then set the clams aside. Be careful not to overcook them, as they can become tough and lose their sweetness.
• Bring the clam broth to a boil again and add the sautéed clams. Cook for about 3 minutes to allow the clams to release their sweet essence. Then, add the bottle gourd and cook until just tender. Be mindful not to overcook the gourd, or it will become mushy. Taste and adjust the seasoning if necessary. After a couple of minutes, turn off the heat and sprinkle in the chopped scallions before serving.

Clam soup with water spinach is a simple, refreshing dish that is perfect for cooling the body. The sweetness of the clams combined with the fresh, fragrant flavor of water spinach creates a delicious and satisfying meal, especially in the hot summer weather. This dish is very easy to prepare yet light and soothing, making it an ideal choice for a summer meal.

Ingredients:

• 300g of water spinach
• 500g of clams
• Basic seasonings: salt, monosodium glutamate, and seasoning powder

Instructions:

• First, clean the clams by discarding any dead ones. Soak them in water with a few slices of chili for about 2 hours to help them open and release any sand. Scrub the shells clean and rinse the clams thoroughly before setting them aside to drain.
• Place 500ml of water in a pot and bring it to a boil. Add the clams, season with 2 teaspoons of salt, cover, and cook until the clams open and are fully cooked.
• Once the clams are cooked, remove them from the shells and place them in a bowl of cold water for 5 minutes. Drain the clams and discard any sand left in the clam broth. Pour the broth through a fine sieve and return the clear liquid to the pot.
• Wash and bruise the water spinach, then soak it in saltwater for about 10 minutes. Afterward, rinse it and set it aside to drain. Once dry, chop the spinach into bite-sized pieces.
• Bring the clam broth to a boil once again, then add the clams back into the pot and cook for another 2 minutes. Afterward, add the water spinach and cook over medium heat. After about 3 minutes, when the soup starts boiling again, skim off any foam from the surface. Season the soup with 1 teaspoon of seasoning powder, and the soup is ready to serve.