Stewed Freshwater Clams with Cured Pork
Tender freshwater clams are slowly stewed with cured pork belly and winter bamboo shoots for a savory and aromatic soup.
Story
This dish requires patience to clean the clams thoroughly and simmer them slowly until tender. The long cooking process allows the flavors of the cured pork and bamboo shoots to meld with the clams, resulting in a rich and comforting broth that highlights the natural freshness of the ingredients.
Ingredients
Freshwater clams
5 pieces
Cured pork belly
50 g
Winter bamboo shoots
1 piece
Salt
half a pack
Cooking wine
2 tbsp
Ginger slices
5 slices
Scallions
1 stalk
Instructions
1
Step 1
For the purchased freshwater clams, the shopkeeper has already removed the inedible parts of the clam meat and also pounded the edges of the clams for me (because the clam edges are very tight and tough, so it is best to use a tool to pound them loose first).
2
Step 2
The entire cleaning process uses salt 3 times, using about half a bag in total! First, pour the salt into the clam meat, then gently rub the surface of the clams by hand.
3
Step 3
You will find that as the salt slowly melts, some mucus comes out; at this time, rinse it clean with clear water, then add salt for the second time and continue the previous rubbing action! Repeat this 3 times.
4
Step 4
For the cleaned clams, since the ones this time are quite large, I cut them smaller with scissors, but be careful not to cut them too small, because the clam meat will shrink and become smaller during cooking.
5
Step 5
Place the clam meat in a clay pot, add ginger slices and a scallion knot; the amount of ginger slices should be a bit more than used for regular cooking.
6
Step 6
After the water in the pot boils, a lot of foam will appear; patiently skim off all the foam. There is the most foam the first time, then it becomes less and less, until it is basically clean.
7
Step 7
Next is the process of slow stewing over low heat, which takes quite a while! First, add some cooking wine to the clams and stew slowly over low heat for about 1 hour.
8
Step 8
Next, add the salted pork slices; it is best to use fatty pork belly salted meat here.
9
Step 9
Stew together with winter bamboo shoot slices for another half hour.
10
Step 10
When the time is up, take it out of the pot and enjoy the deliciousness; one taste is truly very fresh and savory.
