Clam Soup
Overview
Clam soup is cooked with the original soup. The clam meat is tender and the soup is more delicious with eggs and leeks. It is the best soup to accompany meals at home in spring and autumn.
Tags
Ingredients
Steps
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Wash the white clams, add water to the wok to cover the clams, cook over high heat until the clams open, remove and set aside.
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Pour the clam soup into a basin and let the sand settle and set aside.
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Take out the clam meat, wash the black spots, then put it into a larger soup pot and stir it clockwise, repeat it two to three times, take it out and put it on a plate.
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Coat the washed clam meat evenly with flour.
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Add a little oil to the wok, add the battered clam meat, and fry over low heat until golden brown.
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Pour in the precipitated stock.
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After boiling, lightly beat the two eggs twice without breaking them, and pour them into large pieces into the pot.
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After boiling, remove the foam.
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Add roux to thicken and bring to a boil.
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Add the leek segments, turn off the heat and remove from the pot.
