Lala Clam Soup
6pax
Watch The Cooking Video
Lala Clam Soup is a savoury seafood soup with a rich broth that is made from a mix of clams, garlic and ginger. With a natural flavour from the fresh clams used, the ingredients are kept minimal but is seasoned with red chilli and AJI-SHIO® Flavoured Pepper to give it an appetising flavour. There are many variations of clam soup but this clam soup recipe gives a creamy texture. Some versions use water as the base for the soup, while others use milk or cream. The soup can be served in a bowl as an appetiser or main dish.
| 500 gm | Lala Clams |
| 500 ml | Water |
| 1 clove | Garlic (pounded) |
| 1 large | Yellow Onion (sliced) |
| 1 inch | Ginger (sliced) |
| 1 stalk | Lemongrass (pounded) |
| 1 | Red Chili (sliced) |
| 1 | Bird’s Eye Chili (cut into half) |
| To taste | AJI-SHIO® Pepper |
| 1½ tsp | TUMIX® Anchovy Stock |
Garnishing:
| 1 spring | Coriander Leaves and Spring Onion (shredded) |
- Heat oil and sauté garlic, yellow onion, ginger and lemongrass until fragrance.
- Add the water and TUMIX® Anchovy Stock and boil over medium heat.
- Add in the bird’s eye red chili, red chili and lala clams.
- Bring to boil for a while then add salt and AJI-SHIO® Pepper to taste.
- Sprinkle the coriander leaves and spring onion.
- Serve while it is hot.
The technique of cooking lala or any seafood would only take a short time. This is to prevent it from getting hard.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Anchovy Stock Recipes
