Fresh live White Angel Venus Clams.
A light flavourful soup and easy to prepare.
To remove dirt and sand from the clams, add flour into a basin of water and leave it to soak for 20 mins.
Drain and set aside.
In a pot add some cooking oil and minced garlic and julienned ginger and fry till fragrant.
Add the clams and stir fry.
Add Chinese cooking wine and mixed well.
Add sufficient water and cover the pot.
Cook until add the clams are opened.
Add salt, pepper and superior light soy to taste.
Dish out and serve immediately.
Garnished with more julienned ginger and chopped spring onions.
Simple to cook.
Though the soup looks clear and light, the umami depth of these fresh clams are very flavourful and rich.
For more interesting clammilicious dishes, check out this link.