Scalded Clams in Chicken Broth (Fujian Style)
The delicate sweetness of clams is elevated by the rich chicken broth, a classic clear soup from Fuzhou that requires precise timing for ultimate tenderness.
Ingredients
9 items- Fresh clams (Mactra chinensis) 600g
- Chicken carcass 1/2
- Lean pork 100g
- Ginger 20g
- Scallions 3
- Shaoxing wine 1 tbsp (15ml)
- Salt 1 tsp (5g)
- White pepper 1/4 tsp
- Goji berries 10
Nutrition
Steps （7 steps）
Place clams in a bowl of cold water with a pinch of salt and a few drops of sesame oil, soak for 30 minutes to expel sand, then scrub shells and drain.
Put chicken carcass and pork in a pot with cold water, bring to a boil over high heat, skim off foam, rinse with warm water. Return to pot with 2L cold water, 10g ginger, 2 scallion sections, and wine. Bring to a boil then reduce to low heat, cover and simmer for 2 hours.
Strain the broth through a fine sieve to obtain about 1.5L clear soup, discard solids. Optionally skim off surface fat for a cleaner broth.
Pour 500ml strained broth into a small pot, add 5g ginger and 1 scallion section, bring to a boil then reduce to medium heat to keep a gentle simmer.
Place clams in a strainer, lower into the simmering broth and blanch for about 15 seconds until the shells just begin to open (70-80% opened), immediately remove and arrange in a deep serving bowl.
Heat the remaining broth to a boil, season with salt and white pepper to taste, then pour the hot broth over the clams until submerged.
Garnish with chopped scallion and goji berries if using. Serve immediately while piping hot; the flavor diminishes quickly upon cooling.
Tips
Always choose live, fresh clams and allow enough soaking time for sand removal. Blanching time is key: about 15 seconds until shells slightly open. The chicken broth can be prepared a day ahead, chilled, and skimmed of fat for convenience.
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