Chinese Clam Soup Recipes

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Steps:

• Marinade chicken with soy sauce, cornstarch, sugar and black pepper for 20 minutes, mix in 1 teaspoon sesame oil.
• Heat saucepan and 1 tablespoon oil, fry ginger for 2 minutes.
• Pour in chicken stock and bring to boil.
• Add in mushrooms and chicken, cover and simmer for 15 minutes.
• Stir in pacific clams.
• Garnish with spring onions and Chinese celery.
• Ready to serve.

Steps:

• In a large saucepan add together the clams and stock.
• Cover and bring to a boil.
• Reduce heat and simmer for 5 minutes-you want the clams open.
• If any didnt throw them out.
• Add the carrots, tomato, mushroom, onions, parsley and soy sauce.
• Return pot to a boil and boil for 3 minutes.
• Remove from heat and add the orange pepper strips, orange peels and red pepper.
• Ladle into bowls.
• *youcan use a can of clams with juice if you cant get fresh clams, or want more in your bowl.

Steps:

• Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.