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Clam Soup

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Ingredients
  Dried chinese black mushrooms 2
  Clams 12
  Bamboo shoots 1⁄4 Cup (4 tbs)
  Snow peas 8
  Scallion stalks 1⁄2
  Stock 6 Cup (96 tbs)
  Sherry 1 Tablespoon
  Pepper 1 Dash
Directions

1. Soak dried mushrooms. Shell clams with a knife or steam about 5 minutes to open
2. Slice mushrooms and bamboo shoots. Stem snow peas. Mince scallion.
3. Bring stock to a boil. Add mushrooms, bamboo shoots and snow peas and simmer, uncovered, 2 minutes.
4. Stir in sherry, minced scallion and pepper. Add clams. Simmer only to heat through.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Dish: 
Soup

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