Lala Clam Soup

Lala Clam Soup
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Recipe Description
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


1 spring Coriander Leaves and Spring Onion (shredded)
  1. Heat oil and sauté garlic, yellow onion, ginger and lemongrass until fragrance.
  2. Add the water and TUMIX® Anchovy Stock and boil over medium heat.
  3. Add in the bird’s eye red chili, red chili and lala clams.
  4. Bring to boil for a while then add salt and AJI-SHIO® Pepper to taste.
  5. Sprinkle the coriander leaves and spring onion.
  6. 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.

Product Used
Product Used for the Recipe
AJI-SHIO® Flavoured Pepper Recipes
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Anchovy Stock Recipes
TUMIX® Anchovy Stock Recipes
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