Last Updated on April 28, 2023 by Simon Fan
In the US, clam chowder is arguably one of the most popular clam-based soups. I especially love the creamy New England clam chowder and the red, tomato-based Manhattan version—both are rich, hearty, and irresistible.
This clam and spinach soup, quite different from your familiar chowder, is equally amazing. Whole clams rather than shelled, chopped clams are used and cooked until their shells are just open. Simple flavoring with ginger and Shaoxing wine enhances the natural flavor of the clams without obliterating it. Baby spinach leaves are added last minute to lend the soup a vibrant color. Taking such a minimalist approach ensures that the clams are front and center and taste wonderfully juicy and tender.
In the recipe, I use littleneck clams known for their flavorful, sweet flesh. Feel free to any medium or small clams, such as Manila clams, available to you.
Clam and spinach soup
Serves 2
Ingredients
1 dozen medium-sized littleneck clams, about 1¾ oz (800 g)
2 cups (480 ml) water
1-inch (2.5 cm) ginger, thinly sliced
1 tablespoon Shandong wine
Salt and pepper
2 oz (60 g) baby Spinach
1 teaspoon vegetable oil
Directions
- Put the clams in a bowl and add cold water to cover. Let stand for 20 minutes. Scrub the clams to remove sand and grit, then rinse and drain well.
- In a medium saucepan, combine the water, ginger, and wine. Bring to a boil over high heat and add the clams. Cook, covered, until the clams start to open, which should happen in about 3 or 4 minutes. Transfer the opened clams, piece by piece, to a serving bowl and cover to keep them warm. Discard the clams that remain closed after several minutes.
- Strain the cooking liquid into another pan. Bring to a boil over high heat and season to taste with salt and pepper. Add the spinach and cook until just wilted, about 20 seconds. Pour the broth over the clams and drizzle with the oil. Serve with steamed rice or crusty bread.
