Description
An ultimate light soup for Taiwanese summers, simmering winter melon and clams together. Flavored with ginger and believed to lower body heat.
Restaurants serving Clam and Winter Melon Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Clams
- Winter melon
- Ginger
- Scallions
- Salt
- Rice wine
Instructions
- [Authentic Recipe]
- Purge sand from clams (or littlenecks) in salt water thoroughly.
- Peel winter melon thickly, remove pith, and cut into 5mm thick slices (or bite-sized) for quick cooking.
- Put water, winter melon, and sliced ginger in a pot and heat.
- Simmer on medium for 15-
- mins until the winter melon becomes translucent and tender.
- Add a little rice wine, then toss in the purged clams all at once.
- When the clam shells pop open, releasing natural salt and dashi, taste and add a little salt if necessary.
- Plate and scatter chopped scallions.
Learn more Spice, substitutes, tips
Key spices
Ginger freshness and clam ocean aroma
Substitutes at Japanese supermarkets
Daikon or zucchini (sub for winter melon)
Pairing
Rich dishes like Kong Rou Fan(Braised pork belly rice)
Trivia
[For Women] Taiwanese summers are a parade of winter melon dishes. The melon lacks strong flavor but absorbs the intense succinic acid umami from clams like a sponge, transforming into an exquisite soup ingredient. Said to relieve bloating; a great health soup for women.
Eating tips & etiquette
[Unique Eating] Use the 'gooey translucent' winter melon—which has absorbed the supreme clam dashi to the limit—as the main side dish to shovel down with white rice!
Allergen
Seafood (Clams)