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Fresh clams and silken tofu simmer in a light, savory broth for a quick, elegant soup. This protein-rich, healthy family soup is low calorie and supports a dash diet or clean eats plan.
Scrub and rinse fresh clams thoroughly under cold water to remove any grit.
Bring 6 cups of water to a steady simmer in a medium pot over medium heat, then add the clams; cover and cook until the shells open, 5-8 minutes.
Remove opened clams with a slotted spoon; strain the broth through a fine mesh sieve to remove sand and return the clear broth to the pot.
Add minced garlic and sliced scallions (reserve some greens for garnish) to the pot; simmer over low heat for 3 minutes to infuse flavor without browning.
Gently add silken tofu (cut into 1-inch cubes), low-sodium soy sauce, and white pepper; simmer for 5 more minutes on low, checking to maintain a very gentle heat to prevent the tofu from breaking.
Return all clams and add baby spinach; cook just until the spinach wilts and all ingredients are warmed through (about 2 minutes).
Drizzle sesame oil over the finished soup, ladle into bowls, and garnish with reserved scallion greens. Serve hot.
