Taiwanese Clam Soup with Ginger and Basil

Thoroughly clean the clams by scrubbing them under cold running water. Discard any clams that are open and do not close when tapped.

In a medium pot, combine 4 cups of water and the thinly sliced ginger. Bring to a boil over medium-high heat.

Once boiling, add the cleaned clams to the pot. Cover and cook for 3-5 minutes, or until all the clams have opened. Discard any clams that remain closed.

Stir in the salt, white pepper, and Shaoxing wine (if using). Taste and adjust seasoning as needed.

Remove the pot from heat and stir in the fresh basil leaves. Serve immediately in bowls.