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Clam Soup
A quick, punchy clam soup with blanched clams simmered just two minutes in a fragrant base of sizzling garlic and chopped chili, letting their natural brininess shine.
Instructions
- 1
Blanched clams are cleaner and remove sand better
- 2
Stir-fry the garlic and your homemade chopped chili until fragrant (finely chopped bird's eye chili also works)
- 3
The clams themselves are very fresh; just add a little chicken bouillon, then add some boiling water and cook for a couple of minutes.
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Ingredients
Main Ingredients
- sixty years old500g
Auxiliary Ingredients
- clove of garlic5 piece
Seasonings
- Saltto taste
- chicken essenceto taste