Clam Congee
Delicious, Healthy and Affordable
Clam meat is fresh and delicious beyond compare, but it also has many health and nutritional benefits. As a relatively affordable meat among seafoods, it has become a popular ingredient used in many Cantonese congee dishes. Complemented in this clam congee recipe by the sticky rice and light seasonings, the freshness and tenderness of the clam meat create a truly tasty treat.
Enhanced Nutrition
Because clam can help control cholesterol levels in the body by increasing the speed of excretion by the liver, clam congee is especially suitable for those with high cholesterol and triglyceride levels.
×
![]()
Ingredients
- 3.5 ounces (100 grams) clam
- 1/2 ounce (15 grams) Chinese wolfberry
- 4/5 cup (150 grams) rice
Seasonings
- 2 teaspoons (3 grams) shredded ginger
- salt, as needed
- coriander to taste
- cooking oil, as needed
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Place the clams into a pot of boiling water until the shells open. When opened, quickly remove from the boiling water and rinse clean.
- Wash the Chinese wolfberry. Wash and chop up the coriander leaf.
- Wash the rice, and soak in water for 30 minutes along with cooking oil and a small amount of salt.
- Add water to a pot and bring to boil under high heat. Pour in the soaked rice and Chinese wolfberry, simmering at low heat until a thick and creamy consistency is achieved. Add the clam and shredded ginger, and continue to cook for 10 minutes.
- Add salt to taste, and sprinkle on the coriander leaf before serving.