Clam porridge

I don’t know if you have ever tasted clam porridge. The porridge tastes very sweet. Let me give you some detailed information about this porridge.

Clam porridge ingredients

10 clams, 150g rice (preferably Northeast rice), 20g shredded ginger, water, 1 teaspoon (5ml) of cooking oil, salt to taste, chopped green onion to taste,

How to make clam porridge

1. Soak the clams in salt water for more than 2 hours in advance (you can also put some sesame oil in the water) to let them spit out all the mud and sand.

Use a brush to clean the surface of the green clams; wash the rice and soak it in appropriate amount of clean water with a little salt and cooking oil for 30 minutes. The oil added during soaking will blend with the porridge when it is cooked.

Don't worry about being greasy. If you blend the rice in a blender in advance, the porridge will be more delicate and sticky.

2. Put enough water in the pot, about 2000ml, bring to a boil, add the soaked rice and bring to a boil, cover and turn to low heat, keep the porridge slightly boiling and simmer for about 40 minutes.

Be sure to stir frequently to avoid the porridge sticking to the pot, and also be careful not to overflow;

3. Add the cleaned fresh clams and shredded ginger into the cooked porridge, turn to high heat and bring to a boil. Turn off the heat after the clams open.

Just season with a small amount of salt (clams are salty in nature, so if they are light in taste, you don’t need to add salt).

4. Sprinkle some chopped green onion on the porridge.

Clam porridge is suitable for people

1. It is especially suitable for people with high cholesterol, high blood lipids, goiter, bronchitis, stomach problems and other diseases;

2. People with chronic diseases should be careful when eating this food, and people with weak spleen and stomach should not eat too much.