Sup Kerang Darah (Blood Cockle Clear Soup) Recipe

Another childhood soup that I love so much and didn’t have it for years. The idea of this soup is the same as sayur bening bayam merah (red amaranth clear soup). The different is just added in garlic to my Sup Kerang Darah (Blood Cockle Clear Soup).

These clams are also perfect to dip into Saus Nanas Kacang (Pineapple Peanut Sauce) before you chow down them. At the end, you can drink the soup. Or you can always turn the other way around by drinking the soup first, open up the clams and enjoy them. If you enjoy how fragrant fingerrot (temukunci) is, you will love this soup.

Fingerrot (temukunci or known as krachai in Thai)) can be found in fresh, frozen, dry and powder forms at Asian stores in Winnipeg.

Sup Kerang Darah
– Indonesian Blood Cockle Clear Soup –

Ingredients:
1 lb (454 grams) blood cockle clam
3 shallots (use 5 for smaller size), peeled and finely sliced
2 cloves garlic, peeled and finely sliced
20 g (0.7 oz) fingerroot(temukunci, krachai (Thai)), crushed
2 green onions, cut into 3 cm long

1500 mL (6.34 cups) water
1/2 teaspoon ground white pepper
seasalt and sugar to taste

Directions:
1. Wash blood cockle clams, brush them if you need to.
2. In a pot, add water to cook the clams until done. Remove from heat and drain. Set a side
3. With the same pot, combine 1500 mL water, shallot, garlic and fingerroot. Bring to a boil. 4. Turn the heat to low. Add clams, seasalt, sugar (if you need), and ground white pepper. Simmer for another 15 minutes. Add green onions, stir and serve.

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About the Author

An Indonesian born who lives in Winnipeg, Canada for more than a decade and decided to move a bit west. Edmonton is now where she is based on. Indonesia Eats is a memoir of her homeland.