Lotus Leaf, Winter Melon & Clam Soup

Why people make this soup

When summer heat is relentless and even a short trip outside leaves you drenched, Cantonese cooks reach for winter melon and lotus leaf — two ingredients that have been paired in soup pots for generations. These two complement each other beautifully: winter melon clears heat and disperses dampness while lotus leaf — whose alkaloids are thought to limit fat absorption — reinforces those same effects. Nourilo’s Chinese medicine instructor once dropped a fresh lotus leaf into oily boiling water; the oil on the surface was visibly absorbed by the leaf within moments, a vivid demonstration of its fat-clearing reputation. Combined with the naturally sweet clam meat, this soup is a refreshing, nourishing bowl for hot-weather days.

Method

1. Rinse the lotus leaf under running water and cut into smaller pieces.
2. Scrub the winter melon, then cut into large chunks — leave the skin on.
3. Place the clams in 300 ml of water warmed to approximately 50 °C (122 °F). Let them sit for 15–20 minutes; live clams will expel sand during this time. Drain and rinse.
4. Put the winter melon and purged clams in a pot with 1.8–2.1 L of water. Bring to a boil, then reduce to a medium simmer for 45 minutes.
5. Add the lotus leaf pieces and continue simmering for a further 15 minutes.
6. Serve as a soup — drink the broth and enjoy the clam meat and winter melon.

Nourilo’s Tips

The warm-water purging trick for clams — soaking them in 50 °C water for 15–20 minutes — is an effective Japanese home-cook method that draws out sand quickly without killing the clams’ fresh flavour. If you can’t find fresh lotus leaf, dried lotus leaf (about 1/4 leaf) can substitute, though the flavour will be slightly earthier. If your digestion runs cold, don’t skip the ginger.