The flesh of clams is incredibly fresh and delicious, often referred to as the “Number One Fresh Delicacy in the World,” which speaks volumes about its taste. Sometimes a simple bowl of clam soup may not satisfy everyone's cravings; that's when clams meet dumplings. Here's how to make Clam Dumpling Soup.
Method 1 for Clam Dumpling Soup
Ingredients:
Flour, eggs, clams, garlic, chopped green onions, sesame oil, salt, chicken powder, white pepper powder.
Steps:
1. Clean and remove the meat from the clams and set aside.
2. In a hot oiled pan, sauté the chopped green onions and garlic, then add water and bring to a boil.
3. Mix water into the flour to form dumplings.
4. After the water boils, add the dumplings and gently stir, then add the clam meat and cook until it boils again.
5. Pour in beaten eggs, sesame oil, white pepper, salt, and chicken powder to taste.
Method 2 for Clam Dumpling Soup
Ingredients:
Clams, flour, leeks, salt, sesame oil.
Steps:
1. Wash the clams and boil them in water. Remove the clams and discard the shells.
2. Return the shelled clams to the water used for boiling.
3. Wash and cut the leeks into sections. Mix small dumplings by adding water to the flour.
4. After the water boils, add the dumplings and leek sections and cook until they boil again.
5. Season with salt after boiling.
Method 3 for Clam Dumpling Soup
Ingredients:
500 grams of clams, 250 grams of wheat flour, 200 grams of tomatoes, 150 grams of eggs, 8 grams of coriander, 5 grams of dried black fungus, 5 grams of chopped green onions, 4 grams of ginger, 3 grams of salt, 3 grams of white pepper.
Steps:
1. Chop the coriander finely, soak the black fungus until soft, chop the green onions and ginger finely, wash the tomatoes and dice them, and shred the black fungus.
2. Rinse the clams after they have expelled sand, then place them in boiling water until they open. Remove the clam meat, rinse it in the original broth to remove any remaining sand, and soak it for later use.
3. Add water to the flour in a bowl and mix into even dumplings.
4. Heat oil in a wok, sauté the chopped green onions and ginger, then stir-fry the tomatoes briefly. Add an appropriate amount of the original clam broth, then add the black fungus and bring to a boil.
5. Once boiling, sprinkle in the dumplings and disperse them, add the clam meat, pour in the beaten egg, and season with salt and white pepper. Sprinkle with chopped coriander to finish.
Method 4 for Clam Dumpling Soup
Ingredients:
Clams, flour, eggs, chopped green onions, coriander, sesame oil.
Steps:
1. Wash the clams three times and chop the green onions.
2. Mix the flour with an appropriate amount of water to form a snowflake-like texture, and beat the eggs.
3. Place the clams in a pot, add one bowl of water, cover, and cook over high heat until all the clams open. Remove the clams, leaving the meat and discarding the shells, and return the clam meat to the clam broth to rinse.
4. Let the clam broth settle for 10 minutes, then carefully pour it back into the pot, making sure to discard the sand at the bottom of the bowl.
5. Add an appropriate amount of water to the original clam broth and bring to a boil. Add the snowflake-like flour and cook again until boiling, then reduce the heat to medium-low and cook until the dumplings are cooked through.
Tips:
The natural flavor of the clams can be enough, but you can also add some salt or other seasonings according to your preference.