Tomato Clam Soup
|Clams in shell||36 Small (3 dozen)|
|Sesame oil/Vegetable oil||1 Tablespoon|
|Chicken broth||5 Cup (80 tbs)|
|Green onion||1 Tablespoon|
|Cornstarch||1 1⁄2 Tablespoon|
Cook clams in 2 1/2 cups water until shells open.
Pick out meat and wash away sand.
Dip tomatoes in boiling water 1/2 minute, then peel off skin and cut each tomato in 6 to 8 wedges.
Heat 3 tablespoons oil, add tomato and saute until soft.
Strain through cheesecloth or fine sieve, discarding seed.
To tomato, add clams, chicken broth, and salt and pepper to taste.
Simmer 2 minutes, then add green onion.
Blend cornstarch with water and stir into mixture.
Heat, stirring, until boiling.
Add a dash of oil and serve in warmed soup bowls.
Makes about 1 1/2 quarts.