Clams with Crucian Carp
A Fujian-style soup made with clams and crucian carp, featuring a rich broth and savory meat.
Ingredients
Clams (soaked in cold water for about 12 hours to purge sand)
500 g
Crucian carp (split, scaled, gutted, and cleaned)
1,600 g
Scallion
1
Ginger slice
1 slice
White pepper
a pinch
Shaoxing wine
75 g
Salt
4 g
Clear broth
700 g
Instructions
1
Step 1
Soak the clams in cold water for about 12 hours to purge them of sand, then wash clean.
2
Step 2
Split the crucian carp, remove the scales and innards, and wash clean. Place into a hot lard pot and briefly sear, then drain off the oil. Add the clear broth, wine, scallion, and ginger. Bring to a boil over high heat, then reduce to a gentle simmer over low heat.
3
Step 3
When the crucian carp broth turns thick and milky white, place the clams one by one alongside the carp. Add salt and cook together. As soon as the clam shells open, immediately remove the scallion and ginger, transfer the dish to a serving plate, and dust with a pinch of white pepper before serving.
