Clam Chowder

This is quite a delicious soup, but it is not easy to get the dried mussels. In contrast to China, they are very cheap. The soup made from them used to be the shark fin soup of the poor. Because of the textural contrast between the tender mussel meat and the crunchy bamboo shoots, the soup has become one of the most sought-after after shark fin soup and swallow’s nest soup in the meantime.

Rinse and rinse the dried mussels until the whitish coating is removed

Boil the mussels in 1.5l of water, skim off the foam and gently churn for 2 hours until soft. Keep the water at about 1l by adding more water. Take out the mussels, remove hard muscles and chop coarsely.

Also chop the bamboo shoots to the size of the mussels. Together with the mussels repeatedly in the roast broth form. (Up to this step, the dish can be prepared a few hours in advance).

Bring the clear soup to a simmer repeatedly, stir in the stirred potato flour and drop in the beaten egg, stirring constantly in one direction. Remove from heat and let sit for just under 1 minute with the lid closed.

Bring to the table in a preheated tureen form or possibly in soup cups.

be warmed up.

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