Step 1

*Good to Know!* Never discard the water used to boil the Manila clams. It makes an excellent broth with a subtle umami flavor. Adding a piece of dried kelp to simmer in this water will further enhance its depth of flavor.

First, prepare 100g of fresh Manila clams. Place the clams in a bowl, add 1 tsp of coarse sea salt, and gently rub them together. Let them purge for about 30 minutes in a cool place. This process removes any grit or impurities, ensuring a cleaner taste.

Step 2

After purging, rinse the clams thoroughly under running water. Bring a pot of water to a rolling boil, then add the cleaned clams. Cook briefly until they just start to open (about 3 minutes), then remove them. Be careful not to overcook, as this can make the clams tough.

Step 3

Carefully extract the clam meat from the shells. Strain the clam-boiling water through a sieve to collect the clear broth separately. Add a piece of dried kelp to this broth and simmer for about 5 more minutes over low heat to create a flavorful and delicious broth. (Remove the kelp afterwards.)

Step 4

Now, let’s get ready to cook the porridge. Measure out 2 bowls of warm cooked rice and 600g of the prepared clam broth. Wash and finely chop 1 handful of fresh chives. Peel and finely mince 1/2 onion and 1/3 carrot. Finely mince the clam meat as well. (If the person eating has difficulty chewing, mince it extra finely.)

Step 5

Heat 1 Tbsp of perilla oil in a pot over medium-low heat. Add the minced onion and carrot and sauté until the onion becomes translucent and the carrot is slightly tender, releasing their aromas. This step helps to sweeten the porridge.

Step 6

Once the vegetables are softened, pour in all 600g of the prepared clam broth. Bring the broth to a simmer before adding the next ingredients.

Step 7

As the broth begins to boil, immediately add the 2 bowls of warm cooked rice. Use a spoon to gently break apart any clumps of rice and mix it well with the broth. While you can start from raw rice, using cooked rice makes this delicious porridge much quicker and easier to prepare.

Step 8

When the porridge starts to bubble, add the chopped chives and minced clam meat. Stir well to combine, and continue to stir frequently to prevent sticking to the bottom of the pot. Let it simmer gently. Adjust the seasoning with salt to your preference.

Step 9

Serve the warm porridge in a beautiful bowl. For an extra touch of flavor, drizzle a few drops of sesame oil over the top, if desired! This nutritious Manila clam and vegetable porridge is excellent for preventing anemia and aiding in wound recovery. Give it a try! Wishing you a healthy day!