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    Spicy Clam Soup


    Source of Recipe


    Mai

    Recipe Introduction


    A light, pretty, and distinctive first course.



    List of Ingredients




    16 cherrystone or littleneck clams, scrubbed
    5 cups of fish stock
    3 green onions, finely chopped
    1 Tablespoon of parsley, minced
    1 Tablespoon soy sauce
    salt and pepper
    12 julienne strips of orange peel, white scraped away
    1/4 teaspoon red pepper flakes

    Recipe



    Put the clams and fish stock in a large saucepan, cover, and bring to a boil. Reduce heat and simmer until the clams open. Discard any clams that don't! Add the green onions, parsley, and soy sauce and boil 3 minutes. Divide the clams among the 4 bowls. Ladle the soup over the clams and top with the orange peel and red pepper. Serve immediately.

 

 

 


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