Clam Soup

Name: Clam Soup
Ingredients: 20 cherrystone clams or 20 littleneck clams, scrubbed clean; 5 5 cups chicken stock or 5 cups vegetable stock; 1 medium carrot, juliened; 1 large ripe tomatoes, peeled seeded and chopped to medium; 8 medium mushrooms, sliced; 3 green onions, sliced; 1 tablespoon parsley; 1 tablespoon soy sauce; 1/2 orange bell pepper, juliened; 16 slices orange rind, no pith,juliened; 1/4 teaspoon hot red pepper flakes

11 ingredients

9 steps

Ingredients

20 cherrystone clams or 20 littleneck clams, scrubbed clean
5 5 cups chicken stock or 5 cups vegetable stock
1 medium carrot, juliened
1 large ripe tomatoes, peeled seeded and chopped to medium
8 medium mushrooms, sliced
3 green onions, sliced
1 tablespoon parsley
1 tablespoon soy sauce
1/2 orange bell pepper, juliened
16 slices orange rind, no pith,juliened
1/4 teaspoon hot red pepper flakes

Directions

1

In a large saucepan add together the clams and stock.
2

Cover and bring to a boil.
3

Reduce heat and simmer for 5 minutes-you want the clams open.
4

If any didnt throw them out.
5

Add the carrots, tomato, mushroom, onions, parsley and soy sauce.
6

Return pot to a boil and boil for 3 minutes.
7

Remove from heat and add the orange pepper strips, orange peels and red pepper.
8

Ladle into bowls.
9

*youcan use a can of clams with juice if you cant get fresh clams, or want more in your bowl.