Sup Kerang Darah, Blood Cockle Clear Soup

Written by on June 14, 2012 in Java Culinary with 0 Comments

Sup Kerang Darah, Blood Cockle Clear Soup

Sup Kerang Darah (Blood Cockle Clear Soup) Recipe


Sup Kerang Darah
– Indonesian Blood Cockle Clear Soup –

1 lb (454 grams) blood cockle clam
3 shallots (use 5 for smaller size), peeled and finely sliced
2 cloves garlic, peeled and finely sliced
20 g (0.7 oz) fingerroot(temukunci, krachai (Thai)), crushed
2 green onions, cut into 3 cm long

1500 mL (6.34 cups) water
1/2 teaspoon ground white pepper
seasalt and sugar to taste

1. Wash blood cockle clams, brush them if you need to.
2. In a pot, add water to cook the clams until done. Remove from heat and drain. Set a side
3. With the same pot, combine 1500 mL water, shallot, garlic and fingerroot. Bring to a boil. 4. Turn the heat to low. Add clams, seasalt, sugar (if you need), and ground white pepper. Simmer for another 15 minutes. Add green onions, stir and serve.

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