Shandong delicacy: Shuhe Clam Soup

Shuhe Clam Soup is a standout dish in Linshu county of East China's Shandong province, loved for its fresh, delicate flavors.

A common homemade meal for local farmers along the Shuhe River, this soup is made from the river's abundant freshwater clams.

Farmers often collect the clams in their free time, placing them in clean water with a pinch of salt to help them expel any sand. This step is essential to ensure the clams are free of grit, giving the soup a smooth and pleasant taste.

Once the clams have purged the sand, they are ready to be cooked. The soup is usually enjoyed in two ways: first, as a clear, flavorful broth, and second, with the tender, springy clam meat stir-fried with chili pepper for a fragrant dish a little on the spicy side.

The soup combines fresh clams from the Shuhe River with vibrant chives, creating a visually appealing and delicious meal.

Its bright green chives, white clam meat, and amber-colored broth make it as pleasing to the eye as it is to the palate. The clam meat is tender, while the broth is light, savory, and full of depth.

Shuhe Clam Soup reflects the natural beauty and culinary traditions of Linshu county. [Photo provided for chinadaily.com.cn]