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Tomato Clam Soup

New.Wife's picture
Ingredients
  Clams in shell 36 Small (3 dozen)
  Tomatoes 3 Medium
  Sesame oil/Vegetable oil 1 Tablespoon
  Chicken broth 5 Cup (80 tbs)
  Green onion 1 Tablespoon
  Cornstarch 1 1⁄2 Tablespoon
  Water 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
8

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