INGREDIENTS

• 1 pound fresh clams
• 3.5 ounces (about 100 grams) winter melon

DIRECTIONS

1. Prepare the Clams:

   In a bowl, combine 1 cup of water with 1/2 teaspoon of salt. Stir until the salt dissolves.

   Add 1 pound of fresh clams to the salted water and soak for 15 minutes to help them release any sand. Rinse the clams thoroughly under cold water and set them aside.

2. Prepare the Vegetables:

   Peel and remove the seeds from 3.5 ounces of winter melon. Slice the melon into thin pieces.

   Slice 1 small piece of ginger (about 1 inch) and chop 1 sprig of cilantro into small pieces. Set aside.

3. Steam the Clams:

   In a pot, add a small amount of water and place a steaming rack inside. Bring the water to a boil over medium-high heat.

   Arrange the cleaned clams on a plate and place it on the steaming rack. Cover the pot with a lid and steam the clams for 5-7 minutes until they open.

   Remove the clams and strain the clam juice through a fine mesh sieve to remove any sand. Reserve the clam juice for later.

4. Cook the Soup:

   In a pot, bring a suitable amount of water to a boil. Add the sliced ginger and winter melon. Cover and cook for about 3 minutes.

   Pour in the reserved clam juice and add 2 ounces of thinly sliced lean pork. Stir gently to separate the pork slices.

   Continue cooking until the winter melon turns translucent and soft, about 10 minutes.

5. Finish the Soup:

   Add the steamed clams to the pot and cook for an additional 2 minutes to allow the flavors to meld.

   Season the soup with 1 teaspoon of salt and a pinch of white pepper. Remove from heat.

6. Serve:

   In a serving bowl, place the chopped cilantro. Ladle the hot soup over the cilantro, and sprinkle some green onions on top if desired.

   Enjoy your Clam and Winter Melon Soup!