Spicy Clam Soup - {Japan}

Recipe Ingredients

16		Cherrystone or littleneck clams - scrubbed
5 cups	1185ml	Fish stock
3		Green onions - finely chopped
1 tablespoon	15ml	Minced parsley
1 tablespoon	15ml	Soy sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Julienne strips of orange peel - white scraped away
1/4 teaspoon	1.3ml	Red pepper flakes

Recipe Instructions

Put the clams and fish stock in a large saucepan, cover, and bring to a boil. Reduce heat and simmer until the clams open. Discard any clams that don't!

Add the green onions, parsley, and soy sauce and boil 3 minutes. Divide the clams among the 4 bowls. Ladle the soup over the clams and top with the orange peel and red pepper. Serve immediately.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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