China · Chinese

Razor-clam and white radish soup

A clear soup of razor clams and shredded white radish. A coastal Fujian and Jiangsu staple, often served as a banquet soup. Public reference · home adaptation, not a historical original.

32 minutes · 4 servings · Moderate

Razor-clam and white radish soup

Public reference · Home adaptation Clam and radish soup is a Fujian and Jiangsu coastal home dish, also served at Fujian weddings. The Manchu–Han banquet version refined this into a clearer soup. Tradition holds that coastal fishermen first cooked surplus radish with fresh clams; this is not presented here as an imperial original. Uses pre-shucked razor clam meat and shredded white radish in unsalted chicken broth or water. Salt level is editorial. Clam meat is naturally salty and toughens quickly — return to the boil only briefly; radish is blanched first to remove bitterness while keeping its crunch. Contains shellfish (razor clam); check broth and lard labels for other allergens. 百度百科：萝卜蛏子汤 — Standard ingredient ratios and basic procedure for razor-clam radish soup. https://baike.baidu.com/item/%E8%90%9D%E5%8D%9C%E8%9B%8F%E5%AD%90%E6%B1%A4/1287788 百度百科：蛏子萝卜汤 — Alternate ingredient and method notes covering the salted-water soak and blanching step. https://baike.baidu.com/item/%E8%9B%8F%E5%AD%90%E8%90%9D%E5%8D%9C%E6%B1%A4/846284 FoodSafety.gov: Safe Minimum Internal Temperature — Shellfish should reach ≥63°C and hold for several seconds. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures AI-generated illustration; not kitchen-tested.

Ingredients

  • shucked razor clam meat, rinsed250 g
  • white radish200 g
  • unsalted chicken broth or water800 ml
  • ginger5 g
  • scallion, white part only10 g
  • Shaoxing rice wine10 ml
  • salt1 g
  • white pepper powder1 g
  • rendered pork fat (lard)5 g

Directions

  1. 1

    Rinse clam meat once in lightly salted water, drain and trim dark edges and shell fragments. Peel radish, cut into thin strips, blanch 30 seconds to remove bitterness, then drain.

  2. 2

    Heat lard in a pot, gently fry ginger and scallion whites, add rice wine and let bubble briefly.

  3. 3

    Pour in broth or water and bring to a gentle boil, simmer 3 minutes to release flavour.

  4. 4

    Add radish strips and simmer about 2 minutes until translucent. Add clam meat and cook just until it curls and turns opaque — under 1 minute — then season with salt.

  5. 5

    Turn off the heat, dust with white pepper, remove ginger and scallion, and serve immediately in 4 bowls. Do not overcook the clams or they will toughen.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.