Clam and Cabbage Soup

Chinese people have a communal meal called "huo guo" (hot pot) or "dai been loh" which is basically a lot of people sitting around a soup pot. The take turns tossing things in and taking them out and trying them with various sauces. Its not very exciting culinary-wise, but its very satisfying socially.

Today's dinner was borne of a conversation about hot pot. I was nostalgic and wanted to make my own hot pot for one (with maybe some leftovers).

Clam and Cabbage soup
Serves one

5 live clams (I love clams, I bought manila today)
6 leaves napa cabbage (its light green and oval in shape. Sweet and soft in soup. Bok choy is also great)
1/2 cup chicken broth
1 generous coin ginger
1 clove garlic smashed
1 pinch red chili pepper flakes
1 scallion, sliced thinly in coins (cilantro or parsley are also great)
Optional:
1 serving noodles (egg noodles for me but vermicelli is great for this!)
3 ounces cubed tofu for extra meatiness
Spinach or watercress if you want extra green

1. 30 minutes in advance, brush the clam shells under running water to remove sand. Then soak the clams in cold water to allow the clams to open up and you to get any extra sand out of the inside.
2. Meanwhile, take out two pots - one for the soup, and one to just steam the clams. (The clam pot should be wider rather than tall as we want the clams to sit in a single layer.) Place the chicken broth in one and bring to a simmer as you prep other ingredients.
3. Wash and chop your napa into 1 inch slices, cut the coin of ginger, smash the garlic, and slice the scallion.
4. Toss in the garlic and the napa into the pot and let it all simmer.
5. Take the other pot and toss in 1/2 a cup of water. (Personally I'm using beer, you can also use white wine). Add the garlic and red chili and bring to a simmer. Place the clams in a single layer and cover.
6. Come back in 2 minutes and see if they have opened. If not, cover and give it another minute. If the clams don't open on their own, don't force it open - it may be dead and full of sand!!
7. Shake the clams in the remaining water/alcohol to remove any remaining sand. Transfer the open clams to the soup pot. Take the residual clam brine and pour through a coffee filter into another bowl. Add as desired to soup stock. (I promise its delish!)
8. Top with scallion, add salt and pepper as desired. Serve.