Clam and Ginger Soup

I was always amazed at how great cooks can come up with something really nice from very limited ingredients. Take the case of the Lemon Pie that I lifted from The Pioneer Woman. With just eggs, condensed milk, butter, sugar and Graham crumbs, I was in for a very wonderful treat.

And in the case of the Clam Soup that I prepared for my Filipino-inspired lunch for this month’s Foodbuzz 24×24, I also had very limited ingredients but was surprised to come up with something wonderfully warm and hearty ๐Ÿ™‚

As I mentioned in my Meal. Teal. It’s a Deal! post, blenders became household fixtures at a very much later period in the Philippines (and maybe up to this date, it can’t be considered a fixture here yet :P). That may be one of the reasons why most Filipino soups are made of clear broth, usually made up ofย  leftover fish or chicken stock.

Another surprising Filipino twist is that we do love to cook our seafood in 7-Up (yup, that soda) because it adds a touch of sweetness to the dish.

As I said, the ingredients are very simple (and few):

  • 3/4 kilo clams
  • 1 medium onion, sliced
  • 4 cloves garlic, chopped
  • 2 thumbs ginger, sliced
  • 2 T butter
  • 1 can of 7-up or Sprite
  • 4 cups chicken stock (or you can add more or reduce it depending on how soup-y you like it to be)
  • salt and pepper to taste

This is just a matter of sauteing and simmering.

Saute the onion, garlic and ginger in butter. Next add in the clams. Stir well for about 3 minutes. Pour in the soda and chicken stock. Let simmer. Season with salt and pepper.

And that’s it! You’re done!

Easy peasy!

The fact that it’s easy doesn’t necessarily mean it’s less delicious. The soda, chicken stock and clams complement each other. And the soup has ginger for clam’s sake. You can’t go wrong with that ๐Ÿ™‚

How about you? What’s the easiest soup you ever made?

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