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A quiet bowl of 小花蛤米粥 glows with the pale sweetness of clams simmered into rice until the grains surrender to a silken broth. The clams, tender and small, contribute a clean mineral kiss and a touch of brine that lingers like a memory of the sea. This dish reminds me of wandering markets and the calm of dawn meals where simple ingredients tell a place’s story through scent and steam.
”Rinse rice until water runs mostly clear; drain.
Combine rice, 900 ml water and sliced ginger in a pot; bring to a boil.
Lower heat to simmer and cook, stirring occasionally, 25–30 minutes until porridge is semi-thick.
Add scrubbed small clams to the porridge and simmer 5–7 minutes until clams open and meat is cooked; discard any unopened shells.
Season with salt and white pepper; stir in sliced scallions and optional soy or sesame oil.
Adjust thickness with extra hot water if needed and serve hot.
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