Clams in clear soup

Overview

The area around Jiaozhou Bay in Qingdao is rich in flower clams, which are large, thick-fleshed, delicious, and almost free of sediment. There are many ways to make clams, but Qingdao people don’t like to stir-fry them with sauce or stir-fry them. They just like to simmer the clams in water and eat the meat in soup.

Tags

• hot dishes
• seafood
• common dishes
• shandong cuisine
• children
• old man
• summer recipes
• banquet dishes
• dinner
• cilantro stems
• clam
• fresh kelp

Ingredients

Steps

1. 1 Spit out all the mud and sand from the clams, wash and set aside;

   

2. 2 Wash the fresh kelp, remove the leaves and stems of the coriander and chop it into pieces;

   

3. 3 Add appropriate amount of water and kelp to the pot and cook over low heat;

   

4. 4 When it is almost boiling, remove the kelp and use it;

   

5. 5 After the water boils, turn up the heat and add the clams;

   

6. 6 Stir a few times to heat the clams evenly;

   

7. 7 When the water boils again, the clams begin to open their mouths;

   

8. 8 After almost all the clams in the pot have opened, turn off the heat immediately, sprinkle with chopped coriander, and serve.