Ingredients
300 g (about 10 oz) clams, 150 g (about 5 oz) dried bean curd sticks, 80 g (about 3 oz) celery.
Seasonings
Salt 2 teaspoons, sesame oil a dash, broth 1500 g (about 6 1/2 cups).
Steps
1. Soak the clams in lightly salted water to allow them to expel any sand and grit, then rinse thoroughly under clean water and drain well.
2. Rinse the dried bean curd sticks, soak them in water until soft, drain, and cut into small sections; remove the leaves from the celery, wash, and finely chop.
3. Place the pot over heat, add the broth and bring to a boil. First add the dried tofu sticks and cook until boiling, then add the clams and cook until their shells open.
4. Then add salt, sesame oil, and chopped celery, cooking until the flavors meld, then remove from heat and serve in bowls.