2 ways to cook clam soup with water spinach, refreshing, delicious, simple, and easy to make

Prepare and boil clams

After buying clams, you should soak them in water for a day to remove all the dirt and sand.

Then, rinse the clams one more time and put them into a pot with enough water and cook on medium heat.

Boil for about 7 minutes until the water starts to boil and the clams open, then turn off the heat, take out the clams, and keep the boiling water.

Prepare other ingredients

Pick the leaves and young tops of the water spinach and remove the stems and any damaged leaves.

Next, wash the water spinach and let it drain. Then, chop the spinach to your preferred size!

Peel the shallots, wash them clean, and chop them finely.

Cut the clams

After removing the clams, separate the meat and squeeze out the dirty part from the clam belly, then rinse it with clean water.

Next, cut the clam meat into 2 pieces for smaller clams and into 3 pieces for larger clams.

Cooking soup

You put 1 tablespoon of cooking oil into the pot and cook over medium heat.

When the oil is hot, add minced shallots to fry until golden and fragrant, then add clams and stir for about 1 minute.

Add 1/2 teaspoon of fish sauce into the pot and stir for another 30 seconds, then pour in the clam broth from earlier.

Continue to cook for about 5 – 7 minutes until boiling, then add the water spinach to cook.

Finally, you adjust the seasoning to taste and cook for another 2 – 3 minutes before turning off the stove.

Final product

The clam soup with water spinach is hot and has a sweet broth combined with tender, chewy clam meat, served with highly nutritious water spinach—absolutely wonderful!

Prepare and Boil Clams

Soak the clams in rice washing water overnight to remove all dirt.

Then, use a brush to scrub the clam shells and rinse them well with water.

Next, place the clams in a pot with enough water to cover the clams and boil over medium heat.

Boil until the water starts to boil for about 7 minutes, which is when the clams begin to open. Turn off the stove, remove the clams, and keep the clam broth.

Prepare other ingredients

Pick the leaves and fresh tops of the water spinach, discarding the wilted leaves and tough stems below.

Then, wash the water spinach thoroughly and chop it into small pieces.

Wash the tomatoes, remove the stems, and cut them into wedges. Peel the shallots, wash them, and chop them finely.

Separate the clam meat

After taking the clams out, proceed to separate the meat and squeeze out the impurities from the clam’s belly.

Next, wash the clams again with clean water.

Cook the soup

Add 1 tablespoon of cooking oil into the pot and heat over medium heat.

When the oil is hot, add the chopped onion and sauté until fragrant, then add the clam meat and stir well with 1 teaspoon of seasoning powder.

Add the diced tomatoes and stir-fry for another 3 minutes, then pour in the clam broth to cook together.

After that, adjust the seasoning to taste and cook for about 5 minutes until the water boils, then add the spinach and cook for another 2 minutes.

Finally, when it boils again, turn off the heat and serve the soup in a bowl.

Final product

The clam soup with spinach and tomatoes is both delicious and nutritious is ready! The soup is rich, sweet with a light sour taste from the tomatoes. Combined with fresh, sweet clam meat and refreshing spinach, it is very appealing.