Geoduck Winter Melon Soup

Recipe Ingredients

3		Dried black mushrooms
2 oz	56g	Squid - cleaned
8 oz	227g	Fresh winter melon in 1/2" cubes
4 oz	113g	Geoduck clam meat
		= (or giant clam or Manilla clam meat)
3 cups	711ml	Chicken stock
		= (or canned chicken broth)
1/3 cup	36g / 1.3oz	Diced carrot
1/4 cup	59ml	Quartered button mushrooms
2 tablespoons	30ml	Frozen peas - thawed
1 tablespoon	15ml	Small diced smoked ham
1 tablespoon	15ml	Chinese rice wine
		= (or dry sherry)
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper

Recipe Instructions

Soak the mushrooms in enough warm water to cover until softened. Drain, discard the stems and quarter the caps.

Separate the squid tentacles from the bodies. Leave the tentacles whole. Cut the bodies open along one side so they lie flat on the cutting board and lightly score the inner side in a small crisscross pattern. Cut the scored bodies into 1 1/2- by 2-inch pieces.

Bring a 2-quart saucepot of water to boil. Add the winter melon; cook until tender crisp, about 2 to 3 minutes. Remove with a slotted spoon. Blanch the clams and squid in the same water until the meat is opaque, about 30 seconds.

In a 3-quart saucepot combine the stock, carrots, both mushrooms, peas, ham, wine, salt and pepper. Bring to a boil, cover, reduce heat to medium and simmer until the carrots are tender, about 4 minutes. Add the winter melon and seafood; cover and simmer until the seafood is cooked through, about 2 minutes. Ladle into the soup bowls.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Technique Show 5: - Other Seafood - Mollusks & Cephalopods) - from the TV FOOD NETWORK - CANADA

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