Back to Recipes
Clam and Egg Soup
A homey coastal soup where fried eggs simmer twenty minutes in the reserved liquor of cooked clams, absorbing briny sweetness for a golden, savory, satisfying bowl.
Instructions
- 1
Boil the clams in water.
- 2
Rinse thoroughly with water.
- 3
Fry 2 poached eggs.
- 4
Add the original broth used to cook the clams and simmer the clams for 20 minutes.
- 5
Before taking it off the heat, add a little salt, chicken essence, and ginger, and bring it to a boil.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Sign in to join the discussion
Loading...
Ingredients
Main Ingredients
- sixty years old150 g
- Egg2 pieces
Seasonings
- oil15 g
- Salt0.5 tsp
- chicken essence1.5 g