As a young chef growing up in the coastal province of Fujian, I remember the comforting aroma that would fill our kitchen every time my grandmother prepared her famous sea clam and chicken soup. The fragrance of the ocean mingling with the deep, warming notes of slow-simmered chicken was enough to bring anyone to the table — no second call needed. This dish is not only a cherished family recipe but a true reflection of Fujian’s culinary philosophy: harmony between land and sea, balance in every bowl.
Today, I’m going to share that very recipe with you — step by step — exactly as I learned it, with a few touches from my own experience in the kitchen.
What is Boiled Sea Clam with Chicken Soup?
Boiled Sea Clam with Chicken Soup (福建蛤蜊鸡汤) is a light yet flavorful soup traditionally made in the Fujian region of southeastern China. It combines fresh sea clams with tender chicken pieces, gently boiled together with ginger, Shaoxing wine, and sometimes Chinese herbs. The broth is clean, slightly briny, and deeply nourishing. It’s commonly enjoyed in home kitchens during cool evenings or served as a restorative soup after long days.
Ingredients You Will Need
Main Ingredients:
- 500g fresh sea clams (cleaned and soaked)
- 400g bone-in chicken (chopped into pieces, preferably free-range)
- 4 slices fresh ginger
- 2 stalks spring onion (cut into sections)
- 1 tbsp Shaoxing wine
- 1.5 liters of water
- Salt to taste
Optional (for extra depth):
- 5 red dates (pitted)
- 5 slices of Chinese yam or a few goji berries
- A few slices of dried shiitake mushrooms (pre-soaked)
Step-by-Step Instructions
Step 1: Preparing the Clams
Soak the sea clams in lightly salted water for at least 1–2 hours to help them spit out sand. Change the water once or twice during the process. Rinse thoroughly under running water. If your clams are wild-caught, an extra rinse with a brush helps.
Step 2: Blanch the Chicken
Bring a separate pot of water to a boil. Add the chicken pieces and blanch them for about 2–3 minutes. This removes impurities and helps produce a clearer broth. Drain and rinse the chicken under warm water.
Step 3: Begin the Soup Base
In a clean soup pot, add 1.5 liters of water. Add the blanched chicken, ginger slices, and Shaoxing wine. Bring to a boil, then lower to a simmer. Skim off any foam or scum that rises to the surface.
Let the soup simmer gently for about 30 minutes. This stage draws out the flavor from the chicken and forms a rich base.
Step 4: Add Clams and Optional Ingredients
After 30 minutes, add the cleaned clams to the pot. If you’re using red dates, goji berries, or mushrooms, now is the time to add them. Continue simmering for another 10–15 minutes, or until the clams have fully opened and released their natural juices into the soup.
Step 5: Final Seasoning
Taste the soup and add salt to your preference. Usually, only a light pinch is needed, as the clams contribute a natural saltiness.
Finish with spring onions for freshness and a pop of color.
Chef’s Notes
- Do not overcook the clams — once they open, they’re done. Overcooking can make them rubbery.
- The Shaoxing wine balances the seafood aroma and adds a subtle layer of depth.
- If using dried ingredients like shiitake mushrooms, remember to soak them in warm water for at least 20 minutes before adding.
Nutrition Facts (Approximate per serving)
- Calories: 180 kcal
- Protein: 22g
- Fat: 8g
- Carbohydrates: 6g
- Iron, Zinc, and B12: High (from clams)
- Collagen and Minerals: Present (from chicken bones)
This soup is low in calories and rich in natural minerals from the sea, making it especially great for immunity, digestion, and skin health.
Prep and Cook Time
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Serves: 4
This soup is something I turn to when I need a reminder of home. It’s simple, grounding, and soul-soothing. Whether you’ve grown up by the sea or are just exploring the world of Fujian cuisine, this dish welcomes you like a warm tide lapping gently at your feet.
Try it once — and you’ll understand why we say in Fujian: good soup carries the wisdom of generations.
