Ginger And Clam Soup Recipes

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SOUTHEAST ASIAN FISH SOUP



Southeast Asian Fish Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

3 cups water
3 (8-ounce) bottles clam juice
4 scallions, thinly sliced, white and green parts separated
2 stalks lemongrass, tops trimmed, tender stalks cut into 2-inch pieces and smashed
1-inch piece fresh ginger, peeled and minced (2 tablespoons)
1 clove garlic, minced
1 teaspoon Asian chili paste, such as sambal oelek
1 tablespoon fish sauce
1 1/2 pounds red snapper fillet, or other white fleshed fish, skin removed
4 white mushrooms, sliced
2 carrots, shredded
1 cup cilantro leaves and stems, roughly chopped
Kosher salt
Lime wedges, for serving

Steps:

  • Bring the water and clam juice to a boil over high heat in a large soup pot with the scallion whites, lemongrass, ginger, garlic, and chili paste. Cover and adjust the heat to maintain a simmer, and cook for 10 minutes. Add the fish sauce.
  • Slice the fish into large chunks and add to the broth with the mushrooms and carrots. Cook over medium heat, uncovered, until the fish is opaque and cooked through, about 4 minutes. (Remove and discard lemongrass.) Stir in the cilantro and scallion greens and season with salt. Spoon into warm bowls and serve with lime wedges.

Nutrition Facts : Calories 139 calorie, Fat 2 grams, SaturatedFat 0.5 grams, Carbohydrate 4 grams, Fiber 1 grams, Protein 26 grams

GINGER AND CLAM SOUP



Ginger and Clam Soup image

Ginger and Clam Soup - Nourishing Chinese style soup with clams and lots of ginger. This soup is absolutely delightful and so easy to make.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 15m

Number Of Ingredients 6

1 1/2 cups water
1 1/2- inch (3 cm) piece fresh ginger, peeled and cut into thin matchstick strips
1 lb. (400 g) Manila clams, rinsed and scrubbed
1 tablespoon Chinese rice wine
Salt to taste
Dash of white pepper

Steps:

  • Bring the water to boil and add the ginger and clams. Cover the pot and let cook for about 3-5 minutes, or until all clams are open. Add the Chinese rice wine, salt to taste, and pepper. Dish out and serve immediately.

Nutrition Facts : Calories 120 calories, Carbohydrate 27.3 grams carbohydrates, Fat 0.5 grams fat, Fiber 1 grams fiber, Protein 1.5 grams protein, ServingSize 2 people, Sodium 984 grams sodium, Sugar 8.2 grams sugar, UnsaturatedFat 0 grams unsaturated fat

CLAMS STEAMED WITH GINGER AND SCALLIONS



Clams Steamed with Ginger and Scallions image

Provided by Eileen Yin-Fei Lo

Categories     Wok     Ginger     Shellfish     Lunar New Year     Seafood     Clam

Yield Makes 12 clams

Number Of Ingredients 13

Sauce
2 teaspoons minced ginger
3 tablespoons scallions, finely sliced
1 tablespoon light soy sauce
1 1/2 tablespoons Shao-Hsing wine, or sherry
1 1/2 teaspoons sugar
1 1/2 teaspoons Chinese white rice vinegar or distilled white vinegar
1 tablespoon scallion oil (see Note, below)
3 tablespoons vegetable stock
Pinch white pepper
12 clams, medium, opened on the half-shell by a fishmonger
8 cups boiling water
6 sprigs coriander

Steps:

  • Combine sauce ingredients in a bowl. Place clams in a steamproof dish. Stir sauce, pour over clams. Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Do not oversteam, or clams will become tough. Turn off heat and remove dish from steamer. Garnish with coriander and serve immediately.

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