Ginger Flower Steamed Bamboo Shoots and Fresh Clam Soup 薑花清蒸春筍及鮮蜆湯

A light and refreshing Cantonese soup featuring the delicate sweetness of fresh clams, the crisp texture of bamboo shoots, and the unique aromatic fragrance of ginger flower. This clear soup is perfect for a gentle cleanse and highlights the natural flavors of its fresh ingredients.

Nutrition (per serving)

Ingredients

• 500g Fresh Clams
• 300g Fresh Bamboo Shoots, peeled and sliced
• 2 pieces Ginger Flower, sliced
• 3 slices Fresh Ginger
• 1 stalk Spring Onion, chopped
• 1 teaspoon Salt
• 1 liter Water
• 1 tablespoon Cooking Wine

Steps

1. Rinse Fresh Clams thoroughly.
2. Peel and slice Fresh Bamboo Shoots. Blanch them in boiling water for 5 minutes, then drain. This helps remove any bitterness.
3. Slice Ginger Flower and Fresh Ginger. Chop Spring Onion.
4. Bring Water to a boil in a pot.
5. Add sliced Fresh Ginger and blanched Fresh Bamboo Shoots to the boiling water. Simmer for 10 minutes.
6. Add rinsed Fresh Clams and sliced Ginger Flower to the pot. Pour in Cooking Wine.
7. Cook until Fresh Clams open, about 3-5 minutes. Discard any unopened clams.
8. Season the soup with Salt to taste.
9. Garnish with chopped Spring Onion and serve hot.

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