Soft Shell Clams in Broth

I love this type of fresh soft shell clams. They are huge compare to the normal clams that we see in the wet market. The shells are soft and fragile. The meat texture is good and foremost they are fresh and alive!


20-25pcs Soft shell clams
1inch Fresh ginger
1/2litre Chicken broth
1tsp sesame oil
a pinch of salt
a pinch of pepper

1. Wash and clesn the soft shell clams.
2. Cut the ginger into matchstick size.
3. Marinate the soft shell clams with sesame oil,salt, pepper and fresh ginger for 10mins.
4. Heat up the chicken broth till boiled, place the soft shell clams in for 5-10mins.(Not to long)
5. Serve on a big soup bowl.

I like this dish as you can taste the sweetness and the freshness from the clams and the broth.

Steven Cheng


  • Cynthia
    March 14, 2008 - 8:12 pm | Permalink

    I’ve never had any kind of clams before.

  • Little Corner of Mine
    March 15, 2008 - 5:54 am | Permalink

    Wow, this is interesting! First time seeing this kind of clam. Looks really fresh and sweet!

  • SteamyKitchen
    March 17, 2008 - 2:58 am | Permalink

    omg! those are soo cool. I’ve never even seen soft shell clams before!!

  • daphne
    March 18, 2008 - 10:07 am | Permalink

    oh.. these are cool! I haven’t seen such huge soft shell clams before either.

  • Tummythoz
    March 19, 2008 - 10:47 am | Permalink

    Like the others, the clams are new to me. Their texture like ‘dhan’ (Bamboo clams)?

  • Jade
    March 19, 2008 - 11:48 pm | Permalink

    Hmm..seafood and shellfish are my fav. Nice!

  • Sweet Jasmine
    March 20, 2008 - 6:57 pm | Permalink

    hi..steven…i love all types of fresh clams….this i had not seen or eaten….where is it from…?

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