Chinese-Style Summer Clam Chowder

Name: Chinese-Style Summer Clam Chowder
Yield: Serves 6 in large bowls, 10 in small bowls
Cuisine: China
Ingredients: 6 ounces small red potatoes, scrubbed clean and cut into large dice; 2 ripe plum tomatoes, peeled, seeded, and cut into tiny dice; ¼ cup chopped Chinese chives; ½ cup Chinese rice wine or dry sherry; 1½ pounds small, tightly sealed clams, scrubbed clean and rinsed; 1 ear corn, cut into niblets; Fried Ginger Threads, for garnish; ¼ cup thinly sliced green and white scallion rings; 1 tablespoon finely chopped fresh coriander leaves and stems (optional but tasty); Kosher salt; ½ cup unsalted chicken stock or water; 1 to 2 teaspoons corn or peanut oil; Roasted Szechwan Pepper-Salt

Preparation info

Serves
6
in large bowls

Difficulty
Easy

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.

Ingredients

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

Asia
China
Soup
Summer
Spicy

Method

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