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short-neck clams & vegetable soup

Name: Short-Neck Clams & Vegetable Soup
Prep time: 3 h
Cook time: 5 min
Total time: 3 h 5 min
Yield: 2
Cuisine: Japanese
Ingredients: 120 g short-neck clams; 60 g onion; 50 g carrot; 400 ml water; 1 1/2 teaspoons soy sauce; a little salt

Serves: 2
Calories: 43 kcal
Total Time: 3 h 5 m
- Prep: 3 h 0 m
- Cook: 5 m
Japanese: Asari to yasai no sūpu

metric
u.s.

ingredients:

120 g short-neck clams
60 g onion
50 g carrot
400 ml water
1 1/2 teaspoons soy sauce
a little salt

step 1:

Soak the short-neck clams in salted water (1 tablespoon / cup concentration) in a bowl, and let stand for 3 hours to allow them to expel sand and dirt. Drain them in a colander. Rinse them for about 30 seconds under running water.

step 2:

Chop the onion. Cut the carrot into thin slices, then cut the slices into 4 quarters.

step 3:

Put the water, short-neck clams, onions and carrots in a pan and boil on medium heat. After the shells open, skim off the surface scum.

step 4:

Add the soy sauce and salt. Mix a couple of times. Remove from the heat.

comment:

This dish is very easy. Soup stock isn't used in this soup. But the stock of short-neck clams and the vegetables make this soup delicious. It has only 43 kcal per serving. Please make it sometime.

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