Clam Soup

This recipe is posted by request-please let me know how you like it.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 20  cherrystone clams or 20  littleneck clams, scrubbed clean
• 5  cups  fish stock or 5  cups  chicken stock or 5  cups  vegetable stock
• 1  medium carrot, juliened
• 1  large  ripe tomatoes, peeled seeded and chopped to medium
• 8  medium mushrooms, sliced
• 3  green onions, sliced
• 1  tablespoon parsley
• 1  tablespoon soy sauce
• 1⁄2 orange bell pepper, juliened
• 16  slices  orange rind, no pith,juliened
• 1⁄4 teaspoon hot red pepper flakes

Directions

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