2 Ways to Cook Tasty and Refreshing Mung Bean Soup with Clams (Venus Clams) That Are Easy to Make

Prepare the ingredients

Clams should be thoroughly washed with water. Next, place the clams in a basin of water, add 3 chopped chili peppers into the basin, and soak for about 1 hour to allow the clams to expel all the sand. Then wash them again and drain in a colander.

Remove any damaged or wilted leaves from the mung bean greens and wash them clean, then let them drain. Use a knife to cut them into smaller pieces for easier eating.

For the lemongrass, peel off the tough outer layer, rinse briefly with clean water, and then crush it.

Boiled Clams

Put a pot on the stove, add 500ml of filtered water, smash some lemongrass and add it to the pot, then heat until the water boils, then add the clams. Continue to boil for about 10 – 20 minutes over medium heat until the clams open their shells, then turn off the heat and scoop the clams into a bowl.

Separate the clam meat from the shells. Let the clam broth settle, filter the clean water from the top, and discard the sediment.

Cook the Soup

Pour the filtered clam broth into a pot, place it on the stove and bring to a boil over medium heat for about 12 – 15 minutes. When the water boils, add the mallow, and season the soup with a mixture of ingredients including: 1/2 spoon of salt, 1/2 teaspoon of monosodium glutamate, 2 tablespoons of seasoning powder, 1 teaspoon of sugar, 1/2 teaspoon of cooking oil, stir to dissolve the seasonings evenly and continue to boil for about 7 – 10 minutes until the water boils again.

When the water has boiled again, add the clam meat. Finally, adjust the seasoning to taste and then turn off the heat.

Final Product

Serve the soup in a bowl, sprinkle with a bit of ground pepper, and enjoy it with hot rice right away. The mung bean soup with clams has a light, fresh taste and the natural sweetness of clams, making it a wonderful choice for hot summer days. Let’s get into the kitchen and try it out!

Prepare the clams

Remove dead clams after purchasing, soak clams in water for about 2 hours with a few pieces of chili to help them open quickly and release sand, scrub the shells clean, then rinse with fresh water and drain.

Boil the clams

Place a pot on the stove, add 500ml of water, when the water boils, add the clams along with 2 teaspoons of salt, cover the lid and boil until the clams open and are fully cooked.

After boiling, remove the clams, separate the clam meat from the shells, soak in a bowl of cold water for another 5 minutes, then remove and drain. For the boiling water, wait for the sand to settle at the bottom, then slowly pour it out into a bowl, discard the sand, clean the pot, and put the boiling water back in.

Preparing malabar spinach

You should pick out the damaged leaves, crush them, soak the malabar spinach in diluted salt water for 10 minutes, then take it out and let it drain. When the spinach is drained, you cut it into bite-sized pieces.

Cooking the soup

You boil the water to cook the clams, then add the clams and cook for 2 minutes, then add all the malabar spinach and cook together over medium heat. After about 3 minutes of cooking, when the soup is boiling, skim off the foam on the surface and season the soup with 1 teaspoon of seasoning powder to finish.

Finished dish

Water spinach soup with clams has a sweet and clear broth, soft and refreshing water spinach, sweet clams, and is rich in nutrients. A bowl of hot soup served with steaming rice is unbeatable, don’t you think!