Rice Clam Soup

Name: Rice Clam Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Flour; 1000g Yellow Sand Clam

by Minger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

This kind of rice clams is rare now, but from time to time they can be seen in large rural markets. The price is not cheap, it is more expensive than the flower clams. Every time I meet, I buy some, and use it for vegetable stir-fry, and the soup is delicious. There is no need to put MSG and other seasonings to improve the freshness, just put the salt in the taste is already very delicious. And the nutritional value is very high, this kind of rice clam is a cool food material, it is suitable for dry food in autumn.

Ingredients

100g Flour
1000g Yellow Sand Clam

Rice Clam Soup

1. First, pour the flour into the light salt water, mix into gnocchi and set aside. After the yellow sand clams are bought home, they need to be raised in clean water for three or four hours to let the clams spit out mud and sand, so that they will not be stubborn. Boil water in a pot and add clams.

2. Cook until it opens, remove it to cool, remove the shell and pick out the clam meat.

3. Don't pour out the soup. Let it sit for a while to remove the dirt at the bottom to prevent dental stains.

4. Heat up the pot and heat the oil, add the onion and ginger in the oil to sauté fragrant, pour in the clam soup, take care that as long as the soup is clean on the top, discard the black underneath.