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“Close-up of a bowl of clam soup filled with clams, mushrooms, ginger, and chili slices.”

Clam Soup

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
This clear clam soup is a comforting blend of briny sweetness and delicate aromatics. Fresh clams simmer with mushrooms, ginger & garlic to create a clean, flavorful broth—ready in 25 minutes.
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Clam Soup

Ingredients
  

  • 5.3 oz white button mushroom, sliced
  • 0.3 oz ginger, julienned
  • 2 tablespoons garlic, minced
  • 4 cups water
  • 1 lbs fresh clam, scrubbed an cleaned
  • 1 teaspoon white pepper
  • ½ teaspoon Shaoxing wine
  • ½ teaspoon salt
  • Small red chili for garnish
  • Spring onion for garnish

Method
 

  1. Heat cooking oil in a large skillet or pot over medium heat.
  2. Add sliced mushrooms and stir-fry until softened.
    5.3 oz white button mushroom
  3. Push mushrooms to one side of the pan. Add garlic and ginger to the other side and sauté until fragrant (about 30–60 seconds).
    0.3 oz ginger, 2 tablespoons garlic
  4. Pour in the water, cover with a lid, and bring to a boil.
    4 cups water
  5. Once boiling, add the cleaned clams, white pepper, Shaoxing wine, and salt.
    1 lbs fresh clam, 1 teaspoon white pepper, ½ teaspoon Shaoxing wine, ½ teaspoon salt
  6. Cover again and let simmer for about 3–5 minutes, or just until all clams have opened.
Garnish and serve
  1. Garnish with fresh red chili slices and spring onion.
    Small red chili for garnish, Spring onion for garnish

Notes

Pro Tips:
  1. Toss the shy ones! Any clams that stay closed after cooking are not safe to eat. Discard them right away.
  2. Clam Cooking Time: Don’t overdo it! Clams only need 3–5 minutes once the broth is boiling. Overcooking makes them rubbery and dulls their natural sweetness.
  3. No-peek Policy: Keep the lid on while clams cook so the steam helps them open up faster and evenly.
Storage: 
  1. Refrigerate: Storing leftovers is not recommended for food safety purpose.
  2. Do Not Freeze: The texture of clams and mushrooms won’t hold up after freezing.