Basil Clam Loofah Soup

Prepare the ingredients. When you buy clams, first soak them in lightly salted water for at least 1 hour to allow them to open their shells and expel the sand inside (if the saltwater is too salty or too weak, the clams won't open; you need to adjust the salt level while monitoring the clams). Half a loofah, 10g of ginger, 1 stalk of green onion, 1 stalk of Thai basil (Thai basil pairs very well with both clams and oysters).

Change the water for the clams while soaking them, clean them thoroughly. Peel the luffa and cut it into chunks using a rolling-cut method. Slice the ginger into thin strips, chop the green onions, and wash the Thai basil and pick the leaves to set aside (of course, during cooking, you can also add a few drops of wine and a few soaked red goji berries).

Boil 400ml of water, put the clams in, and when you see the clams slightly open, take them out and set aside (do not leave during this time, if the clams are overcooked, the freshness will be lost).

Boil another pot of water and add a few drops of oil to the boiling water.

Put the sponge gourd into boiling water to cook, and use a spoon to stir it.

The loofah is starting to ripen, put in the clams that were just briefly scalded.

Immediately add Thai basil and chopped green onions

Add a few drops of sesame oil

Sprinkle a little pepper (if you prefer a lighter taste, you can skip the salt, because clams are naturally salty).

You can enjoy delicious clam and loofah soup, and it can be ready in about ten minutes.