If there’s anything this family is good at, it’s making broth and cleaning and cooking seafood! We make broth on a weekly basis. In our fridge, there is always some chicken, pork, and beef bone broth, as well as some seafood broth made from fish bones or shrimp heads, or clams…etc. And as an islander (Taiwan is an island), seafood is big in our food culture! Today, I want to show you how to make Perfect Clam Broth, from cleaning the clams to a rich and fragrant elixir from the sea!
If you’re wondering what you can do with the Clam borth, you can put it in any sea food dish to create a Umami taste. Yup, surprisingly, not all Chinese food is about MSG! Or you can make some really declicious Steamed Eggs with Clams.
Clams x 400g
Taiwanese Rice Wine ( or Japanese Sake ) x ¼ cups
Water x 400ml
Ginger x 2 slices
Green Onions x 1/2
- Follow the video and clean your clams really well.
- In a broth pot, put in ginger, green onion and Taiwanese rice wine, then bring to a boil.
- Bring to boil again, then put in the clams.
- Keep your eyes on the clams. With a slotted spoon, pick up each clam as soon as they open up. Put the cooked clams in a bowl. Covered with some cold water to keep it plump and not over cooked.
- Continue doing this until all the clams are opened and picked out. Then turn the heat off.
- Strain the broth through a sieve one more time to make sure no sand or impurities are in there, then you’re done!