All soups › Family classics
Ginger-scallion clam soup / "oil-and-salt-water" clam and glass noodle soup
“Just off the stove. Drink it while it is hot.”
Ingredientsone pot, serves 4
Method
「油鹽水」 (oil and salt water) is the boat people's stripped-back way of seasoning: heat the wok, add oil and fry the ginger slices (plus shallot or shredded 大頭菜) until fragrant, add water and salt and bring to the boil, then add the clams and glass noodles, cover and cook for 2 to 3 minutes until every clam has opened.
- Purge the sand from the 花甲 or large clams. Soak the glass noodles for 30 minutes until soft.
- Heat the wok, add oil and fry the ginger slices until fragrant (the boat people's version adds shredded 大頭菜, preserved mustard root).
- Add water and salt and bring to the boil.
- Add the clams and glass noodles, cover, and cook for 2 to 3 minutes until every clam has opened.
- Finish with sugar, ground pepper and cut spring onion.
Who it suits
- anyone after a quick, naturally sweet soup
- families eating seafood in summer
Who should take care
- people with gout should be careful (shellfish)
- the clams must be fully purged of sand
Soup stories
The 油鹽水 method is the culinary inheritance of the boat people (蜑家), taken up by Hong Kong households, and it gives the city a line of quick-boiled soups distinct from Guangzhou home cooking. The version with pepper, radish and glass noodles cooked with large clams is the winter variation, traditionally made to warm the stomach and drive off the cold.
From the same family
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.