Luffa and Clam Soup is a classic, quick home-style soup. The clams are tender and juicy, while the luffa is sweet and soft. The broth is clear and refreshing—perfect for cooling down and whetting your appetite in summer.
🌴 Ingredients:
· 500g clams (fresh, purged of sand in advance)
· 1 luffa (tender, peeled and cut into chunks)
🌴 Aromatics:
· 1 large piece of ginger (shredded)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 1 tbsp cooking wine (about 10ml, for removing odor)
· 2g salt (about half a teaspoon, add at the end)
· A pinch of white pepper powder
· A few drops of sesame oil (for finishing, optional)
🌴 Instructions:
- Purge the Clams
Soak the clams in water with a pinch of salt and a few drops of cooking oil for 2 hours to purge sand. Rinse and drain. ⚠️ Note: Never skip this step, or you’ll end up with sandy soup. I’ve tried soaking them for only 30 minutes, and the broth was full of grit. - Prepare the Luffa
Peel the luffa and cut it into chunks. You can soak it in lightly salted water to prevent browning. ⚠️ Note: Cook it as soon as possible after cutting, or it will lose its sweetness. - Cook the Clams
Bring a pot of water to a boil. Add the shredded ginger and cooking wine, then add the clams. Cook until the clams open. ⚠️ Note: Once the clams open, move to the next step immediately. Overcooking makes them shrink and turn rubbery. I’ve tried cooking them for five minutes, and they shrank to half their size. - Add the Luffa
Add the luffa chunks and simmer for another 2-3 minutes until softened and bright green. ⚠️ Note: Luffa cooks quickly; don’t overcook it, or it will dissolve into the soup. I’ve tried cooking it for ten minutes, and it disappeared. - Season and Serve
Add 2g salt and a pinch of white pepper. Turn off the heat, sprinkle with scallion, and drizzle with sesame oil. Serve hot. ⚠️ Note: Add salt at the very end. Clams are naturally salty, so go easy on the salt to let their sweetness shine. I’ve tried adding too much salt, and it masked the fresh flavor.
💡 More Nourishing Soups:
If you enjoy this light and refreshing seafood soup, you should also try my [Seaweed and Shrimp Paste Soup] for another quick and comforting favorite.
Want to explore more? Check out my full [Soups] category!
💡 Tips:
Purge the clams for 2 hours to remove sand. Add the luffa as soon as the clams open—don’t overcook them, or they’ll turn tough. Don’t overcook the luffa; keep it green and sweet. Add salt at the very end—clams are already salty, so a little goes a long way.
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