A bowl of razor clam soup is served with rice and side dishes. [Photo/WeChat account: ntwgx6]

For generations, razor clam soup has been a staple at family banquets in Rudong, a county in Nantong, Jiangsu province. It is often remarked that "no feast is complete without razor clams". This soup, celebrated for its rich flavor, is traditionally served as the first course, making it a key part of the culinary experience.

Razor clams typically inhabit sandy beaches in shallow seas and intertidal zones. Their shells are a light tea-brown color, and when opened, the flesh resembles white jade.

Interestingly, fresh razor clams are not used to make this soup; only dried ones are. Freshly harvested razor clams are air-dried, allowing time for the salt and moisture to evaporate, leaving the clam meat rich and full of flavor.

The technique of making razor clam soup has been recognized as an intangible cultural heritage item of Nantong.

Soaking: Begin by immersing the dried razor clams in warm water for 12 hours. This gradual rehydration process allows the clams to expand gently, restoring their texture and flavor.

Cleaning: The nose and outer layer are removed, leaving only the purest parts.

Reviving: This crucial step involves soaking the dried razor clams in an alkaline water solution at 50 C to 60 C, allowing the dried razor clam meat to rehydrate, regain its elasticity, and shine.

Simmering: The razor clams are simmered in their soaking liquid, along with chicken broth, lard, strips of pork fat, shredded Chinese cabbage stems, and fresh clams, in a purple clay pot over low heat for 30 minutes, then left to steep for another 20 minutes. This process is repeated until the soup turns a rich milky white.

The flavors of the southern Yellow Sea extend beyond razor clams. Tourists could take a stroll through Bengcha Ancient Town and savor a bowl of razor clam soup. Pair it with a crispy baked shrimp roe flatbread or a rich crab roe and fish noodle soup, and they'll experience a culinary heritage that has endured for over 1,000 years.