Garlic Clam Soup
ID: 5babaf0e...
This is a refreshing, oil-free garlic clam soup. Chef A-Qing shares the secret of dry-frying the garlic until golden brown to create a rich, aromatic broth. Enhanced with rock sugar for sweetness and Thai basil for fragrance, this dish is perfect for recovery from heatstroke, colds, or fatigue—both delicious and nourishing!
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🍳 Cooking Flow
Soak the clams in salted water to purge the sand. → Dry-fry the garlic in a pan without oil until golden, add cold water, cover, and simmer over low heat for 15-20 minutes until the garlic is soft. → Season with rock sugar and salt, add the clams, and simmer over low heat until all the clams open, skimming off any foam. → Place Thai basil at the bottom of the bowl and pour the hot soup over it to release the aroma before serving.
Cooking Steps
Brief Cooking Order
Soak the clams in salted water to purge the sand. → Dry-fry the garlic in a pan without oil until golden, add cold water, cover, and simmer over low heat for 15-20 minutes until the garlic is soft. → Season with rock sugar and salt, add the clams, and simmer over low heat until all the clams open, skimming off any foam. → Place Thai basil at the bottom of the bowl and pour the hot soup over it to release the aroma before serving.
Introduction
This is a refreshing, oil-free garlic clam soup. Chef A-Qing shares the secret of dry-frying the garlic until golden brown to create a rich, aromatic broth. Enhanced with rock sugar for sweetness and Thai basil for fragrance, this dish is perfect for recovery from heatstroke, colds, or fatigue—both delicious and nourishing!
Step 1
Clean the purchased clams, place them in water with a little salt, and let them purge the sand thoroughly.
Step 2
Prepare an empty pan without oil. Add the peeled whole garlic cloves and dry-fry over medium-low heat until the surfaces are golden and slightly charred.
Step 3
Pour in cold water while the pan is hot. Once it is about to boil, cover the lid and turn to low heat to simmer for 15-20 minutes.
Step 4
After the time is up, gently press the garlic with a spoon; if it feels soft, it is ready. Add the rock sugar (about 2-3 pieces to help enhance the sweetness of the broth).
Step 5
Add the purged clams to the pot and season with salt. Switch to low heat and simmer slowly to keep the clam meat tender without shrinking.
Ingredients List
Important Notes
Do not add any oil when dry-frying the garlic; sauté it slowly until it turns golden and fragrant to ensure a clean, light broth. 🔥
Once the clams are added, you must lower the heat; cooking over high heat will cause the clam meat to become tough and shrink. ⚠️
Do not boil the Thai basil in the pot; place it at the bottom of the bowl and pour the boiling soup over it for the freshest and most intense aroma. 💡
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