Fish and Clam Soup


Preparation info
  • The soup serves


    generously as a first course.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

Impressive and delicious, this soup is a masterpiece of finesse and understanding about the nature of food. It requires a rich meat stock, a fish, shucked small cherrystone clams, and a head of celery cabbage. It involves three simple procedures: steaming the vegetable separately so that it retains its crisp texture and doesn’t dilute the stock; poaching the delicate fish in a rich stock; and merely scalding the clams, so that they are plump with juice and extremely