Surf clam / short-necked clam

花甲

nourishes yinclears heatpromotes water metabolism化痰（傳統蛤蜊）高蛋白低脂

Small live clams (surf clam / short-necked clam), the Hong Kong summer favourite, bought live and purged of sand in salt water. Dropped into boiling soup and cooked just until the shells open, they release a sweet, briny liquor that makes the whole pot taste of the sea. Overcooking turns them rubbery in seconds.

TCM properties

Nature · cold　Flavour · sweet、salty　Meridians · stomach

Traditional food therapy

In Cantonese food therapy clams are taken as cooling — used to nourish yin, clear heat and promote water metabolism — and valued as a high-protein, low-fat quick-soup shellfish.

Cautions — read first

[SAFETY CRITICAL] Soak them in salted water for at least 30 minutes to purge the sand
[SAFETY CRITICAL] They must be cooked right through until the shells open (covered, 2 to 3 minutes). Raw or undercooked shellfish carry a risk of Vibrio vulnificus and norovirus. Throw away any that stay shut, and never prise one open to eat it
Go carefully if you have gout (shellfish purines)
Avoid if you are allergic to seafood
Those with a weak, cold spleen and stomach should drink it sparingly

Preparation

Purge them in salted water, add them to the boiling soup last, and kill the heat the moment they open; overcooking turns the flesh rubbery.

Origin

新南威爾士、南澳沿岸（pipis、surf clams） — Fresh clams are in-store fishmonger items in AU; dried clams (~$5.40/100g) are the pantry relative

Availability in Australia

Common at Asian grocers

Pairs well with

Angled loofah Mung bean vermicelli Fresh ginger Rice wine (cooking wine)Spring onion / scallion

Soups that use this ingredient · 1

Clam and loofah soupNot yet surveyed (we say so honestly)

花甲絲瓜湯（絲瓜蜆湯）

clears heatSummer

街市Surf clam / short-necked clam· 500 g to 600 g (1 catty)街市Angled loofah· 1街市Fresh ginger· 3 to 4 slices百子櫃Rice wine (cooking wine)· 1 tablespoon

“Heaty? Then this is the pot.”