Clams in Broth / Clear Soup
Clams in Broth / Clear Soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, clams in broth / clear soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Clams in Broth / Clear Soup is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Clams in Broth / Clear Soup is something which I have loved my whole life. They are fine and they look fantastic.

The classic Japanese Clear Clam Soup is made with kombu dashi broth and Manila clams. It's traditionally served for Girls' Day (Hinamatsuri). Although Japanese restaurants outside of Japan serve miso soup with just tofu. In Japanese, clear soups are known as sumashijiru.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook clams in broth / clear soup using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Clams in Broth / Clear Soup:
  1. Get 1 kilo clams
  2. Make ready 2-3 small tomatoes, sliced
  3. Get 2 tsp minced garlic
  4. Prepare 1 onion, chopped
  5. Make ready 1 whole small ginger, jullienned
  6. Get 1 tbsp butter
  7. Make ready 2-3 bunches sili (chili) leaves, stems removed and washed
  8. Take 2 c water or more
  9. Prepare 1/4 c 7-up or sprite, optional
  10. Make ready to taste Fish sauce

To savor the Ocean State's take on This rich broth is loaded with potatoes, bacon, and either cherrystones or quahogs (same species of hard-shell clam, quahogs being bigger than. Clear Soup with Clam is an elegant soup and is often served at special occasions. The soup is packed with the great flavour of the clams. The water level is just below the surface of the clams so that they can breathe.

Steps to make Clams in Broth / Clear Soup:
  1. Clean/scrub clam shells. Discard open ones, they are dead.
  2. In a pan, sauté in butter, the garlic and onions until cooked. Add the tomatoes and ginger. Continue sautéing then transfer to a pot.
  3. Add the clams and mix a bit, then add water enough to cover the shells. Add fish sauce according to how salty you want it. Add more ginger if desired. Add 7-up if desired, for sweetness. Stir in the chili leaves. Taste and adjust accordingly.
  4. Bring to a boil until clams open. Turn off heat. Discard closed shells. Serve while hot.

The soup is packed with the great flavour of the clams. The water level is just below the surface of the clams so that they can breathe. Recipe for Thai Veggie Clear Soup with Tofu. The broth infused with lemongrass, galangal and kaffir lime leaves. I like to make the broth in a pressure cooker.

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