Craving a comforting yet elegant noodle dish? Look no further than our recipe for Superior Clam Noodles, a culinary masterpiece that elevates the humble clam to new heights. This isn't your average bowl of noodles; we're talking a symphony of flavors – the briny sweetness of fresh clams, the subtle spice of ginger, the delicate touch of wine, all harmoniously mingling in a light yet deeply satisfying broth. Forget everything you think you know about clam chowder – this is a revelation, a perfect balance of textures and tastes that will leave you wanting more.
The secret lies in the quality of the ingredients and a careful attention to detail, ensuring each element contributes to the overall experience. Forget complicated techniques and long ingredient lists; this recipe is surprisingly straightforward and achievable even for novice cooks. Ready to embark on this culinary adventure and discover the secrets behind our Superior Clam Noodles? Let's dive into the step-by-step instructions!
Tools Needed
- Stockpot
- Pan/Pot for vermicelli
- Wok/Pan
Ingredients
- Chicken feet: 1 kg
- Dry anchovies: 100 g
- Ginger: 20 g
- Dry vermicelli: 150 g
- Clams: 1 kg
- Sesame oil: 2 tbsp
- Ginger (julienned): 30 g
- Spring onion: 4 stems
- Cooking wine (Shaoxing): 1/4 cup
- Light soy sauce: 1 tbsp
- Salt: 1 tbsp
- Sugar: 1/4 tsp
- Water: 3 liters
Step-by-Step Instructions
Step 1. Prepare the Broth and Noodles
- In a stockpot, combine 3 liters of water, 1 kg chicken feet, 100g washed dry anchovies, and 20g sliced ginger. Boil for at least 1 hour.
- Soak and soften 150g dry vermicelli. Once water boils, add vermicelli and cook for 1-2 minutes until soft. Divide into three portions.
Step 2. Clean and Cook the Clams
- Soak clams in salt water with ice to remove sand.
- Heat a wok or pan. Add 2 tbsp sesame oil, 30g julienned ginger, and stir-fry until fragrant. Add spring onion stems and stir-fry until browned.
- Add the stock to the wok, ensuring it simmers. Gradually add clams, 1/4 cup of cooking wine, and the remaining spring onions.
Step 3. Season and Finish the Soup
- Once clams open, add 1 tbsp light soy sauce, 1 tbsp salt, and 1/4 tsp sugar. Stir gently.
- Taste and adjust seasoning as needed. Turn off heat and serve.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Use a wok to prevent scratching your pan when cooking clams.
- Keep the soup simmering while adding ingredients gradually.
- Stir gently to prevent the clam meat from falling off.
Nutrition
- N/A
FAQs
1. Can I use canned clams instead of fresh clams?
While fresh clams offer the best flavor, you can substitute with canned clams. Just make sure to drain them well and rinse them before adding them to the soup.
2. What kind of noodles should I use?
Thin egg noodles or even spaghetti work best. Avoid thick noodles as they may not cook properly in the time it takes to cook the clams.
Enjoy your delicious and comforting bowl of Easy Clam Noodles in Ginger Wine Soup! This recipe is perfect for a quick weeknight meal or a special occasion. We hope you savor every flavorful bite.