Clam Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 20 cherrystone clams or 20 littleneck clams, scrubbed clean
• 5 cups fish stock or 5 cups chicken stock or 5 cups vegetable stock
• 1 medium carrot, juliened
• 1 large ripe tomato, 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

Recipe

• 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.