Clam soup with winter melon, perfect for a sunny day.

The sweetness of clams and the refreshing coolness of winter melon combine to create a flavorful and cooling soup for your family on hot days.

To cook this delicious dish, first you must choose fresh clams that have just been harvested by fishermen from the sand dunes. Soak the clams in rice water for several hours to remove all the dirt. Wash them thoroughly, then boil them until they open their shells. Use chopsticks to loosen the meat from the shells.



Clam soup with winter melon has a pleasantly sweet and refreshing taste. Photo: PT

Remove the clam meat from the pot, discard the shells, and use the broth for the soup. Marinate the clam meat with a little seasoning, onion, pepper, and garlic for about fifteen minutes. Choose small, elongated winter melons that feel heavy in your hand, have dark green skin, and still have a few fine hairs; this ensures the winter melon isn't too old and tastes delicious and sweet. Peel, remove the seeds, wash thoroughly, and slice into bite-sized pieces.

Sauté the clam meat in peanut oil until fragrant. Add the boiled water and winter melon, bring to a rolling boil, season to taste, then turn off the heat. Ladle the soup into bowls, garnish with chopped scallions for a refreshing and sweet broth.

Clam soup with winter melon is appealing to diners with its rich, sweet broth, offering a delicious and unique taste that helps cool down on hot days.

According to vnexpress.net - NT