Easy 25 min serves 3 Gluten-free

Tomato Clam Soup

Name: Tomato Clam Soup
Total time: 25 min
Yield: 3 servings
Cuisine: Fusion
Ingredients: fresh clams; ripe tomatoes, diced; tomato paste; garlic cloves, minced; Shaoxing wine; fish stock or chicken stock; neutral oil

番茄蛤蜊汤 · fān qié gé lí tāng

家庭快手版 · Home version: A fusion soup combining Western tomato base with Chinese clams—bright, tangy, and deeply satisfying.

This soup bridges two culinary worlds. The tomato base is familiar to Western palates, but the addition of clams and a touch of Shaoxing wine gives it an unmistakable Chinese character.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy Seafood Soups Healthy & Light

Ingredients

fresh clams鲜蛤蜊🛒 local400 g
ripe tomatoes, diced成熟番茄，切丁🛒 local3 medium
tomato paste番茄膏🛒 local2 tbsp
garlic cloves, minced大蒜，切末🛒 local3 cloves
Shaoxing wine绍兴酒🏮 asian2 tbsp (30 ml)
fish stock or chicken stock鱼高汤或鸡高汤🛒 local600 ml
neutral oil食用油🛒 local2 tbsp

fresh clams: Soak in salted water 30 min

tomato paste: Concentrated tomato flavor

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Soak clams in salted water 30 minutes. Scrub and discard any open or damaged ones.
吐沙要彻底
2Heat oil in a pot over medium heat. Add diced tomatoes and a pinch of salt. Cook, mashing occasionally, for 5-7 minutes until tomatoes break down into a sauce.
耐心炒番茄
🔍 Look for Medium heat 5-7 分钟 · 5-7 minutes
Visual: 番茄塌陷成浓酱Tomatoes collapse into a thick sauce
You know it's right when: 油分离，边缘 poolingOil separates and pools at edges
3Add tomato paste and garlic. Stir-fry for 1 minute until fragrant.
别炒焦
4Pour in stock and Shaoxing wine. Bring to a boil, then reduce heat and simmer for 5 minutes.
让风味融合
🔍 Look for Medium-low 5 分钟 · 5 minutes
Visual: 汤汁深红芬芳Soup is deep red and aromatic
You know it's right when: 风味融合Flavors have melded together
5Add clams and cook for 3-4 minutes until shells open. Discard any unopened clams.
蛤蜊别煮过头
🔍 Look for Medium heat 3-4 分钟 · 3-4 minutes
Visual: 大部分贝壳充分张开Most shells have opened wide
You know it's right when: 80%贝壳张开80% shells open
6Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread.
面包蘸汤是灵魂

Tips

· Choose ripe, red tomatoes for maximum sweetness and acidity.
· Don't boil the clams too long or they'll be tough.
· A splash of cream at the end adds richness—but it's optional.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection