Clam and Crucian Carp Soup
A classic Zhejiang-style soup featuring crucian carp and clams simmered together, prized for its fresh, delicate flavor and rich natural aroma.
Ingredients
live crucian carp (make a few shallow cuts on the cleaned back meat)
1
live clams
300g
cooked ham (sliced)
to taste
bamboo shoot (sliced)
to taste
soaked shiitake mushrooms
to taste
leafy greens
to taste
Shaoxing wine
to taste
white pepper powder
to taste
fine salt
to taste
scallion knots
to taste
sliced ginger
to taste
Instructions
1
Step 1
Make a few shallow cuts on the cleaned back of the live crucian carp. Add the fish to a pot of clean water along with seasonings, scallion knots, sliced ginger, and sliced bamboo shoots, bring to a boil, then reduce to low heat and simmer until the fish is fully cooked.
2
Step 2
Add the live clams to a pot of clean water and bring to a boil, pour in Shaoxing wine, remove the clams once their shells have opened and place them in a soup tureen.
3
Step 3
Pour the broth used to cook the clams into the crucian carp soup, add soaked shiitake mushrooms, sliced cooked ham, leafy greens, and seasonings, bring to a boil, then pour the mixture into the tureen holding the clams. Add the cooked crucian carp, arrange sliced bamboo shoots, sliced cooked ham, and shiitake mushrooms on top of the fish to serve.
