#littleneck clams

I tried to recreate my grandma’s soup. I don’t know if it was the ginger spice or umami from the clams, but it always made me feel better and comforted. And when you felt sick, it was the best and most soothing thing to have.

The Taiwanese Clam Soup is usually made with cockles, but Littleneck Clams seem to be the most accessible here. I also prefer to use them too because it’s meatier.

I wish she was around so I can ask her what she thinks.

For 2-3 servings:

• 1 lb. Littleneck clams
• 1 tbsp. Kosher salt
• 1/3 oz. matchstick-cut ginger (increase to ½ ounce if you like the spice)
• 1 ¼ c. water
• 1 ½ c. chicken stock
• 1 tbsp. rice wine
• 1/8 tsp. white pepper
• 1 green onion, sliced

Scrub clams under running cold water. In a large mixing bowl, dissolve a tablespoon of kosher salt by stirring it into 5 cups of cold water. Add the washed clams to the salted water. Soak in the refrigerator for 20-30 minutes.

In a medium-sized soup pot, bring the water and chicken stock to a boil over medium heat. Add ginger and bring it to boil again. Add clams and cook until they open, about 5 minutes. Turn off heat. Add rice wine and white pepper. Stir and let it set for a minute. Garnish with sliced green onion before serving.