Clam Celery Konjac Stoup with a East Asian touch
Umami packed low carb Monday breakfast. Great for cold weather.
Clam chowder, clam soup with Miso/ginger and so on. All great. This is just another way to go. If you have a thing for clam, take a shot!
I know, it has no photogenic look. But it is a truly catchy dish. How hearty! Light in calories yet savory. Still you could enjoy lean and warming food. If you’re looking for some comfort with a fresh stretch, you could try it!
This soup is based on the taste of Kinmen savory gruel to a pivot of the original version as a breakfast, which means not quite close to the Cantonese Congee.
It was made out of something like stoup, not a clear soup. Normally garlic should stay away from the minced type as it will make the soup too cloudy.
Using real seaweed is quite a big hassle in many ways, thin or thick either way. That’s one of the reason celery leaves take the role in the whole dish. Flavored, colored in a good way, it could add up to a likely taste of the original Kinmen gruel.
Appearance wise, it could be considered as a variation of Korean seaweed soup at a first look. Practically nothing like that, just it’s good enough to remind an ambiguous soup base.
• Clam Celery Konjac Stoup
1. For the clam juice
▶️300g fresh clams such as Manila clams and Asari clams
▶️100g spring onions in halves
▶️8 cups water
I made Chinese clam broth from scratch, but not mandatory. Honestly, not that easy to make clams spit out sand altogether. Besides, clam flesh and spring onions should be removed from the pot right after you got the clam juice in this recipe. So, If you have an option for store bought products, go for it. In that case, just prepare 8C clam juice instead of clams.
2. For the broth
▶️6 cups clam juice(3C at a time)
▶️1/2 cup dried shrimps
▶️10 whole garlic CLOVES
Don’t go minced or chopped so that it would get easier to remove froth and keep the taste of stoup clear.
▶️1 tsp. ground black pepper
▶️A filter bag
□ Take a deep pot. Pour the clam juice. Bring to a boil.
□ Fill the filter bag with dried shrimps and garlic cloves, put it in the pot. Turn the heat up to the high heat.
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