Clam Hand-Pulled Noodle Soup

A hearty, seafood-forward noodle soup featuring fresh clams in a savory, light broth infused with vegetables and hand-pulled noodles.

Ingredients

• 500 g fresh clams
• 300 g hand-pulled noodles
• 1 medium zucchini
• 1 small onion
• 1 medium potato
• 1 tbsp soy sauce
• 0.5 tbsp beef powder
• 0.5 tbsp fish sauce
• to taste salt
• to taste dried seaweed
• to taste chopped scallions

Instructions

1. 1Clean the clams

   

   Take 500 grams of fresh clams and wash them thoroughly to remove any surface sand or grit. Place the cleaned clams into a large stainless steel bowl.

   Tip: Always inspect your clams before soaking; discard any with heavily cracked or broken shells.
2. 2Soak in saltwater

   

   Fill the bowl with enough water to completely submerge the clams. Add a spoonful of salt to the water to recreate a marine environment, which encourages the clams to spit out trapped sand.

   Tip: Cover the bowl with a black bag to simulate a dark ocean environment, helping them purge more effectively.
3. 3Add a spoon to speed purging

   

   Place a stainless steel spoon directly into the bowl of saltwater with the clams. The interaction with the metal helps speed up the sand-purging process significantly. Let them soak for two to three hours.

   Tip: This metal trick is a fantastic time-saver if you want the clams to clean themselves quickly.
4. 4Slice the vegetables

   

   While the clams are soaking, prepare your vegetables. Slice the zucchini, onions, and potatoes into even, thin strips so they will cook quickly and uniformly in the hot broth.

   Tip: Keep the potato strips relatively thin so they soften perfectly and naturally slightly thicken the soup.
5. 5Boil the clams

   

   Bring about 700 milliliters of water to a rolling boil in a pot. Once the water is boiling, add 300 grams of the cleaned clams to begin cooking and creating a flavorful seafood broth.

   Tip: Keep a close eye on the pot, as clams cook very quickly once they hit boiling water.
6. 6Remove the clams

   

   Once the clams have opened, use a mesh strainer to carefully scoop them out of the boiling water. This prevents them from overcooking and ensures they remain tender.

   Tip: If any clams fail to open after boiling, discard them, as they may not be fresh.
7. 7Add vegetables

   

   After removing the clams, add the sliced potato, zucchini, and onion strips into the remaining clam broth. Allow them to cook until they soften, infusing the broth with their natural sweetness.

   Tip: Keep the strips relatively uniform in size to ensure they cook evenly.
8. 8Season the soup

   

   Season the simmering vegetable broth by adding a spoonful of soy sauce, half a spoonful of beef powder, and half a spoonful of fish sauce. Stir gently to incorporate all the flavors.

   Tip: If you have fish powder, it adds a deeper seafood aroma, but fish sauce is an excellent substitute.
9. 9Cook the noodles

   

   Gently drop the hand-pulled noodles into the boiling broth. Let them cook for about five minutes until they are perfectly cooked and chewy.

   Tip: Stir the noodles occasionally to prevent them from sticking together during the cooking process.

Storage & Reheating

Burn It Off

Frequently Asked Questions