Leek and Clam Soup

Name: Leek and Clam Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Mussel Meat; 200g Chives; Some salt; 1 piece ginger; a little pepper; a little oil

by Xiao Geng's mother

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Leek is fragrant in spring and smelly in summer. Leek in this season is the best. It is delicious with the clam meat soup that nourishes the yin and relieves the liver, improves eyesight and prevents eye diseases. "

Ingredients

500g Mussel Meat
200g Chives
Some Salt

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1 piece Ginger

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a little Pepper

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a little Oil

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Leek and Clam Soup

1. Prepared ingredients.

2. The mussels are cleaned and washed several times with salt to remove the mucus on the surface.

3. Slice, boil and set aside.

4. Heat the pan with cold oil and stir fry the ginger slices for tens of seconds.

5. Add the clam meat.

6. Stir fry for ten seconds.

7. Add water to a boil.

8. Change to low heat and simmer for about an hour and a half.

9. Cut the leek into sections.

10. Add the stewed river clam soup to a boil.

11. Add salt and pepper to taste.

12. The fresh and fragrant leek and mussel soup is ready.

Tips:
1. The mussel meat is relatively tough, and it needs to be stewed for a longer time, or "fast in and out" to prevent the taste from being "stuck"
2. Add some pepper to remove the fishy smell and increase the fragrance to drive away the cold.