Sup Kerang Darah (Blood Cockle Clear Soup) Recipe » Indonesia Eats

HomeEasy RecipesSup Kerang Darah (Blood Cockle Clear Soup) RecipeMarch 10, 2011150ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEAnother 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.

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleIndonesian Seafood Dipping Sauce Recipe (Pineapple Peanut Sauce)Next articleBubur Kacang Hijau (Indonesian Sweet Mung Bean Porridge) RecipeIndonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. Nisrine M. March 10, 2011 At 11:54 AMWhat a gorgeous clam broth. The presentation is beautiful as well!Reply
  2. TasteHongKong March 10, 2011 At 2:58 PMBlood cockle, one of my favorite seafoods indeed. I especially love to have quality and clean ones like these.Reply
  3. Lynn @ I’ll Hav March 11, 2011 At 12:41 PMGorgeous! I don’t think I’ve ever seen clams like that here, but if I ever do I will be making this!Reply
  4. mycookinghut March 11, 2011 At 9:34 PMI bet the soup is full of flavours!Reply
  5. Torviewtoronto March 12, 2011 At 2:14 AMthese clams look fabulousbeautifulReply
  6. Little Corner of Min March 13, 2011 At 3:11 AMLovely soup! Too bad my hubby doesn’t like clam.Reply
  7. tigerfish March 13, 2011 At 4:06 AMNever seen blood cockles cooked this way!Reply
  8. Only Fish Recipes March 13, 2011 At 11:38 PMfirst time here…you have such an amazing space…..this soup looks absolutely delicious …I would love to try it sometimes ! Do visit my blog sometimes whenever you have time!Reply
  9. penny aka jeroxie March 14, 2011 At 2:31 PMI love blood cockles but never buy them due to health reasons and not knowing if it is fresh or not. When I have laksa, blood cockles are a must!Reply
  10. Aramalia December 26, 2011 At 11:12 PMThis is my favourite childhood soup too! Oh how I miss it! Thanks for sharing the recipe!Reply

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