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1 kg fresh small clams
4 cups water
200g daikon radish (about 3 in/8 cm),
thinly sliced
4 cloves garlic, smashed
¼ teaspoon grated ginger
½ teaspoon dried chili flakes or ½ red
chili,
deseeded and sliced into thin
strips (optional)
75g bean sprouts (optional), tails
discarded
½ scallion, sliced, to garnish
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Method:
Soak the clams in cool, lightly salted
water for 20 minutes, then scrub with a brush. Place the clams
into a pot, add the water and bring to a boil. Boil for about 7
minutes until the clams open, then remove from the heat and drain,
reserving the clam stock and keeping the clams aside. Strain the
stock carefully to remove any sand or grit. Rinse the pot well
and return the strained stock to the pot. Check the clams to
ensure that there is little or no grit inside them, then portion into
4 individual soup bowls. Bring the clam stock to a boil and add
the daikon, garlic, ginger, chili flakes or chili. Simmer for 5
minutes, or until the daikon is soft. Add salt if desired, then
add the bean sprouts. Turn off the heat and ladle the soup over
the clams and garnish with the scallion. The cooked clam meat
can be shelled before serving and served separately without the soup.
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