Ingredients

• 600g Clams, cleaned

• 2 cups Luffas, peeled and cut short

• 50g carrot, sliced

• 50g ginger, sliced

• 5g coriander leaf

Seasonings

• 1L Swanson Chicken Broth

• 1/4 White Pepper powder

• 2 tbsp Chinese wine ( Hua Tiew Chiew)

Method

  • Poached luffa in hot boiling water set aside.

  • Bring Swanson Chicken Broth to boiling and add ginger slices.

  • Seasoning with white pepper powder.

  • Add Clams in bring to boiling again for about 5 minutes

  • Add poached luffa and carrot in then bring to boiling, topping with Chinese wine and coriander leaves.