Clams are not commonly found in the Chinese repertoire for soups, but it is commonly found in Chinese dishes. Most immediately, I can think of clams fried in black bean sauce, which is delicious! Regardless, clams are used in other Asian type soups and is versatile, easy to cook (just not necessarily the easiest to keep alive) and great for kids to play with before they are cooked. Call is Science exploration at home.
What is this?
A type of fresh water mussel that has two hard shells to keep it protected
The usually range from different sizes depending on the type and breed of clam
Inside the clam meat is beige/white in color and soft
The outer shell of the clam almost looks like rocks with various shades from white, yellow, brown to gray
Most clam species are edible, however smaller ones and some species are considered inedible
How do I prepare it?
When purchased fresh from your wet mart or supermarket, be sure to store in a cool place while taking them home (avoid direct sunlight without having the clams in water)
When you get home, immediately put them in cool fresh water (and they can keep like this for 1-2 days) – although clams are highly perishable and should be eaten as soon as possible
To cook, start boiling water, once the water boils – add the clams in and in time they will open
Once they open, remove from the boiling water immediately and set aside
Discard unopened clams (as they are dead) – I wouldn’t recommended eating the dead ones
Where can I buy this?
Available in fresh marts in Hong Kong
Also available in supermarkets
What is the cost?
I bought 20 clams (picture above) for $13 HKD
They vary in price depending on season, availability, type, breed and size
Any benefits?
Low in fat and high in omega-3 fatty acids
Excellent source of phosphorous (for bones and teeth)
High protein value (as compared to red meat) with less calories
Clams are also an excellent source of potassium and iron
Any precautions?
Discard any unopened clams and avoid consumption
It is not recommended to eat clams raw (as they sometimes contain a bacteria called Vibrio vulnificus (which can lead to serious illness in people with underlying medical problems)
Consume in moderation as they do contain cholesterol
Any substitutes?
For soups, fresh mussels can also suffice (smaller ones)
Canned clams are also ideal if fresh clams aren’t available
It is not common to use beef slices in Chinese soups, but you will find ox tails and other parts sometimes. I bought this beef from the wet part and truly, the softest and tenderest part has to come with fat. It is unavoidable. Depending on how you make it, you can eliminate the fat in soups through a fat scooper. This type of beef cut is probably best used for quick boil soups (as old fire soups) will just beat the living daylights out of the meat.
What is this?
Fresh beef slices from the loin portion of the cow
This muscle does the least amount of work (in the cow’s body) and therefore is normally the most tender
This type of meat is often used in tartares, whole steak or sliced
It is one of the more expensive parts of the cow for consumption
How do I prepare it?
To prepare, wash first before cooking or marinating
You may need to cut up into pieces if you’ve purchased it by the pound
Where can I buy this?
You can buy this in any supermarket
In Asian supermarkets, you can purchase them by the weight and cut
What is the cost?
1 bitter melon about 30cm in length cost around $5-6 HKD
Any benefits?
Lean beef is an important source of 12 essential nutrients including high quality protein, iron, zinc and B vitamins
Any precautions?
Be sure to remove excess fat
Many believe that organic beef is best as there are no growth hormones and antibiotics, which can potentially make you sick if there is over consumption of beef
Any substitutes?
Depending on the soup, pork or even chicken meat is substitutable
Also known as beef tail, it is a bony, gelatinous meat, and is usually slow-cooked, often stewed or braised. It is a good stock base for a soup.
The oxtail is usually skinned and cut into short lengths for sale
They usually come with some fat attached
How do I prepare it?
When store bought, it is usually already cut into pieces
Wash with cold water first and then boil before usage. Boiling it will remove excess dirt, broken bone pieces, and undesired fat.
After boiling, remove it from the water, rinse, and use as desired
To insure tender meat and the best flavor, cook the oxtail slowly. A crockpot is perfect, if available. If not, a heavy dutch oven on top of the stove produces the desired result.
Where can I buy this?
Look for pre-packaged oxtails at your local market. These will be in the meat section and are usually pre-sliced. If you don’t see them on the shelf, ask the butcher if they have them or can order them for you.
Try one of the specialty food stores if you have no luck at the local market. ey tend to have more exotic choices in all products including meat. They usually have a butcher knowledgeable in these items.
Call a local meat market. They tend to have any cut of meat you are looking to buy, but these markets ar not found in all areas.
Choose fresh oxtail if available. Buy the whole tail and have the butcher slice it for you into 2-inch slices.
In Asian supermarkets, you can purchase them by weight and request the size of cut you want
Substitutes
If oxtail if unavailable, you may consider substituting with veal or beef neck, shanks or short ribs. However, don’t expect the flavor to be as intense.
What is the cost?
Depending on where you buy oxtail, it may be a pricier cut of meat. In Asia, where many people enjoy oxtail, it can cost approximately $70 – $100 HKD / tail
In western countries, oxtail are less popular and may be significantly cheaper (and maybe even free if from a butcher), but range around $7 – $10 CAD / tail
Any benefits?
Beef is an important source of 12 essential nutrients including high quality protein, iron, zinc and B vitamins
In general, it’s a good idea to eat from all parts of an animal because each part provides different nutritional value.
Any precautions?
Consumption of meat should be done in moderation.
Oxtail contains more fat and is not considered a lean cut of beef.
