Ginger and Clam Soup

Ginger and Clam Soup

by Rasa Malaysia from Raya Malaysia


  • 1 1/2 cups water
  • 1 1/2- inch (3 cm) piece fresh ginger, peeled and cut into thin matchstick strips
  • 1 lb. (400 g) Manila clams, rinsed and scrubbed
  • 1 tablespoon Chinese rice wine
  • Salt to taste
  • Dash of white pepper


  1. Bring the water to boil and add the ginger and clams. Cover the pot and let cook for about 3-5 minutes, or until all clams are open. Add the Chinese rice wine, salt to taste, and pepper. Dish out and serve immediately.


Photo: Raya Malaysia