Living a heart-healthy lifestyle doesn’t mean you have to eliminate your favorite foods. Sometimes a few simple changes can make your dishes healthy and tasty. Chef Chu and El Camino Health worked together to introduce this low-sodium Clam Soup. Be sure to check back with us for more nutritious popular dish recipes.
Low-Sodium Clam Soup Recipe
1 1/2 pound of fresh manila clams (washed well)
4 cups water
4 cups unsalted chicken broth
2 slices ginger (finely shred)
2 sprigs coriander (chopped)
1/2 teaspoon sea salt
1 teaspoon Shaoxing rice wine
Pinch of white pepper powder
How to prepare
- Heat water to a boil. Then, put the Manila clams in and cook for 1 minute. Boil it until the shells are completely open and put the clams into a big bowl immediately. Throw away the unopened and muddy clams, and pour out the water.
- Pour the chicken broth into the pot and bring it to a boil. Add the ginger and let it boil for 1 minute. Add the other seasonings and the clams to the broth. Bring it to a boil then turn off the burner. Taste it to see if it has enough ginger and white pepper flavor.
- Divide the soup and clams into 4 bowls. Sprinkle with ginger and coriander. Once it’s done, the dish is ready to serve.
Important notes: If you don’t have time to cook the broth from scratch, you can use low-sodium canned chicken broth instead. We strongly recommend that you don’t use cherrystone clams.