The Yellow River Estuary Clam Soup is a special dish in Dongying, East China's Shandong province, which is known for its flavorful broth and tender, succulent clams, ensuring a memorable dining experience.
The Yellow River Estuary Clam Soup features white clams sourced from the Dawen River area of the Yellow River Delta. These clams are characterized by their large size, thin skin, white color, and a fresh, sweet, and smooth taste.
The primary focus of this dish is the soup. Once the white clams have been purged of mud and sand, they are added to a pot of cold water. The clams are then simmered over low heat until the soup transforms into a milky white color. As all the clams open up, within the swirling steam, their distinctive freshness is fully accentuated.
Next, remove the white clams and let them cool. Once the soup has settled, pour off the clear broth, leaving behind any impurities. Retain the clear broth as the final base for the white clam soup. After cooling, peel the clam meat and coat it with flour, then dip it in beaten eggs. Fry the clam meat in a pan until golden brown, then remove from the pan.
Cut the middle part of the organic garlic chives into sections and set them aside. Reheat the pan, then pour the clear white clam broth and fried clams into the pot. Once the soup boils, crack the prepared eggs into the pot, stirring to create an egg flower-like texture. Just before serving, add the chopped garlic chives.
This simple yet flavorful Yellow River Estuary Clam Soup is now ready, with its unique, delicious taste drawing many repeat customers.
The Yellow River Estuary Clam Soup. [Photo/Wechat account: wenlvdongying]
