indonesian

Clam And Tomato Soup With Ginger And Rice

This steamed dish pairs fresh clams, scrubbed with white rice, tomato, chopped and fresh ginger, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Pescatarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

50 g Protein

76 g Carbohydrates

16 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

353g fresh clams, scrubbed 304 kcal
55g white rice (dry) 201 kcal
172g tomato, chopped 31 kcal
31g shallot, sliced 22 kcal
8g garlic, minced 12 kcal
8g fresh ginger, grated 6 kcal
8g vegetable oil 71 kcal
9g lime juice 3 kcal
1g black pepper 2 kcal
2g salt 0 kcal
510g water 0 kcal

Cooking instructions

fresh clams
Rinse clams well. If any are open and do not close when tapped, discard them.
shallotgarlicfresh gingervegetable oil
Heat vegetable oil in a pot over medium heat. Add shallot, garlic, and ginger; cook 2 minutes.
tomatosaltwater
Add tomato and cook 3 minutes until it starts to break down. Add water and salt; bring to a boil.
fresh clams
Add clams, cover, and cook 5 to 7 minutes until shells open (discard any that stay closed).
white rice (dry)lime juiceblack pepper
Stir in lime juice and black pepper. Serve the soup with steamed rice on the side or ladled over rice.