Description
A soup heavily exploding with intense garlic aroma and shellfish extract, brewed from Taiwan's specialty 'Golden Clams' (yellowish-brown freshwater clams) and dozens of smashed raw garlic cloves.
Restaurants serving Garlic and Freshwater Clam Soup
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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
- Taiwanese Golden Clams
- Garlic(massive)
- Rice wine
- Ginger
- Salt
Instructions
- [Authentic Recipe]
- Soak Taiwan's specialty 'Golden Clams (Shijimi)' in salt water for hours to purge sand. Wash by rubbing shells together.
- [Garlic Prep] Peel massive garlic cloves, smash them 'Bang!' with the flat of a cleaver (smashing instead of mincing releases intense aroma without clouding the soup).
- Boil water, smashed garlic, a little rice wine, and sliced ginger in a pot.
- Simmer for
- mins to transfer garlic aroma and umami firmly to the broth.
- Dump the purged clams in all at once.
- The moment the shells open, season with salt (overcooking shrinks the meat) and turn off the heat.
- Plate and serve piping hot.
Learn more Spice, substitutes, tips
Key spices
Intense punch of raw garlic
Substitutes at Japanese supermarkets
Japanese Littleneck clams or large Shijimi
Pairing
All Re Chao (tavern) dishes and alcohol
Trivia
[For Adults] The 'middle-aged man's oasis' always ordered as the final dish after drinking at Taiwanese taverns. Combining clam ornithine and garlic allicin, it's essentially 'liver medicine'. Drink this and you (probably) won't have a hangover tomorrow.
Eating tips & etiquette
[Unique Eating] Put the 'fluffy simmered garlic' rolling at the bottom of the soup in your mouth along with the clam meat, charging your stamina to the limit!
Allergen
Seafood (Clams)