Chinese Stock and Soups Recipes - Clam Soup Recipe

Ingredients

• 2 dried Chinese mushrooms

• 12 clams, soaked and scrubbed

• 1.5 l/2 1/2 pts/6 cups chicken stock

• 50g/2oz bamboo shoots, shredded

• 50 g/2 oz snow peas, halved

• 2 spring onions (scallions), cut into rings

• 15 ml/1 tbsp rice wine or dry sherry

• pinch of freshly ground pepper

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Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and halve the caps.

2. Steam the clams for about 5 minutes until they open; discard any that remain closed. Remove the clams from their shells.

3. Bring the stock to the boil and add the mushrooms, bamboo shoots, snow peas and spring onions.

4. Simmer, uncovered, for 2 minutes. Add the clams, wine or sherry and pepper and simmer until heated through.