Thokohmakan

Clams in Superior Soup [Recipe]

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[This recipe is one of our NINE Favourite Recipes of 2020. Check out the post here].
[9th July 2021: UPDATED with new pictures and a shortcut option]

Clams in superior soup (or commonly known as xiong tong lala in local Malaysian Chinese restaurants) is such a comfort food.

It is a simple and nourishing dish – with the main flavours coming from the fresh clams, anchovies stock, ginger and Shaoxing wine.

This is truly a delicious soup and only takes 20 minutes to cook. The main criteria is obviously fresh clams – but there’s more to it.

Making Anchovies Stock

To really get a flavourful broth – anchovies stock is a must. The traditional recipe uses only dried anchovies, but we like to add Japanese dashi powder for that extra umami kick! We like using niboshi (dried infant anchovies) dashi, but any dashi powder works just as well.

Secondly, you need enough ginger and shaoxing wine. You may also add 2-3 chopped cili padi (bird eye chilli) for some heat, or dong kuai (female ginseng root) for some herbal flavours. 

For our version, we also added a stalk of lemongrass and garlic for extra fragrance! 

Honestly, this is so much cheaper and easy to make at home – we wonder why we pay so much at restaurants when the lala (clams) are sometimes not fresh. This is such a comforting bowl of goodness that is so easy to make, healthy and delicious. Yums!

Key Tips

* It should only take 15-20 minutes to cook this. So it’s perfect for weeknight dinners when you need to cook something quick.
* Turn off the heat when the clams open (if you use fresh live clams) or when the soup is boiling. You do not want to overcook your clams.
* As always trust your taste buds and season to taste. If you like more kick, add another tbsp of wine or salt. 

Shortcut Option

Instead of boiling the anchovies stock first, you may place them into a teabag (pictured below). This way, you will only need to use one pot. First, sauté the garlic, ginger and lemongrass. Then add the teabag, water and Japanese dashi powder. Just remove the teabag when soup is done.

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For videos and step-by-step process, check out our Instagram post here and the reel below.
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Key Steps in Pictures

  • SHORTCUT OPTION:
    Place anchovies in a teabag
  • Saute garlic, ginger and lemongrass
  • Add teabag with water
  • Add dashi powder
Clams in superior soup [Recipe]
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Clams in superior soup [Recipe]

Recipe by ThoKoh MakanCourse: Lunch, DinnerCuisine: ChineseDifficulty: Easy
Servings

2-3

servings
Prep time

10

minutes
Cooking time

20

minutes

An easy-to-make clams in superior soup with ginger, Shaoxing wine and anchovies stock.

Ingredients

  • 500 grams lala (clams)

  • 1.5 litre of water

  • 4 tbsp of dried anchovies (ikan bilis)

  • 1 sachet of Japanese dashi powder (optional)

  • 2-inch ginger, sliced thinly

  • 2-3 garlic cloves, peeled and cut roughly

  • 1 lemongrass stalk, smashed and cut into half

  • 1 tbsp goji berries

  • 2 tbsp Shaoxing wine

  • 2 tsp salt, or to taste

  • Dash of white pepper

  • Coriander leaves (for garnish)

Directions

  • Make anchovies stock
  • Boil 1.5 litre of water with anchovies for about 15 minutes to make anchovies stock, or when stock is flavourful. (TIP: Peel the anchovies head off to remove bitter aftertaste). Sieve to remove the anchovies and retain the stock. We also like to add 1 sachet of Japanese dashi powder.

    [SHORTCUT OPTION: Skip this step entirely by placing anchovies in a teabag. Add the teabag together with water and dashi powder in step 2 below and boil until soup is flavourful before adding the clams and goji berries. Remove teabag when soup is done! With this option, you won’t need to use two pots.]
  • Make soup
  • Heat up oil in a separate pot and fry ginger, lemongrass, and garlic until fragrant.
  • Add the anchovies stock, goji berries and clams. Cover with lid and cook until clams open (for fresh live clams) or until soup boils. Turn off heat.
  • Season with Shaoxing wine, salt and pepper to taste. Garnish with coriander leaves and serve.

Notes

  • It should only take 15-20 minutes to cook this. So it’s perfect for weeknight dinners when you need to cook something quick.
  • Turn off the heat when the clams open (if you use fresh live clams) or when the soup is boiling. You do not want to overcook your clams.
  • As always trust your taste buds and season to taste. If you like more kick, add another tbsp of wine or salt. Add 2-3 cili padi if you like some heat, or dong kuai (female ginseng root) for some herbal taste.

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