Tomato Clam Soup Recipe
Ingredients
| 3 dozen small clams, in shells | ||
| Tomatoes | 3 Medium | |
| Sesame or vegetable oil | ||
| Chicken broth | 5 Cup (16 tbs) | |
| 1 tablespoon green onion, in diagonal slices | ||
| 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.
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.
Chef
