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Chicken and Clam Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken and Clam Soup

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 218
pro 20 g
total fat 14 g
sat. fat 4 g
carb 2 g
fibre 0
chol 71 mg
sodium 323 mg
potassium 304 mg
% RDI: -
calcium 3
iron 23
vit A 5
vit C 7
folate 4

Clams play a major role in Taiwanese cuisine. They are most commonly stir-fried with garlic and basil or fermented black beans, or they are prepared in soup with ginger. This dish has the unusual but delicious combination of chicken and clams. Here salted turnip (available at Chinese grocery stores) helps flavour the simple soup, but it could just as well be made with Chinese pickled kohlrabi or Taiwanese salted winter melon. You can also leave it out and increase the salt by 1/4œ tsp (1 mL). Use a lean free-range chicken for the best result.

Ingredients

  • 1/2 chicken, (or 2 legs)
  • 6 thin slices gingerroot
  • 1/4 cup julienned chinese salted turnip
  • 1 tbsp clear rice wine
  • 1/4 tsp salt
  • 1 lb manilla clams, or other small clams
  • 1 green onion, thinly sliced
  • 2 tbsp minced chinese celery, or regular
  • 1 tsp sesame oil
  • 1 pinch white pepper

Preparation

With cleaver or large chef's knife, cut chicken into pieces by cutting drumstick and thigh into 2 pieces each, separating wing at joints and cutting breast into thirds. In pot of boiling water, blanch chicken until water returns to boil; drain and rinse under cold water.

In large saucepan, bring chicken, 6 cups (1.5 L) water, ginger, turnip, rice wine and salt to boil. Reduce heat to medium; cover and boil until juices run clear when chicken is pierced, 25 to 35 minutes.

Add clams; cover and boil until clams open. Discard any that do not open.

Place green onion, celery, sesame oil and pepper in soup tureen or individual bowls. Ladle soup over top.

Source : Canadian Living Magazine: September 2009

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