Chinese-Style Summer Clam Chowder

Preparation info

  • Serves


    in large bowls
    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

This is a light and spritely soup featuring summer vegetables and chopped clams. It is easily put together and easier still to eat. The fried potatoes add a happy bit of savor, but simple boiled potatoes will taste fine and cut work and calories if you care.


  • ½ cup unsalted chicken stock or water
  • ½ cup Chinese rice wine or dry sherry


  1. In a non-aluminum, shallow pan large enough to fit the clams snugly in a single layer, combine the chicken stock or water and rice wine. Bring to a simmer over moderately high heat and immediately add the clams. Cover tightly and bring to a boil, turning the heat to high and shaking the pan vigorously just until the clams open, 60 to 90 seconds. Drain the clams retaining