short-neck clam clear soup

ingredients:

• 250 g short-neck clams
• 1/2 teaspoon salt
• 1/2 teaspoon soy sauce
• 800 ml water

step 1:

In a bowl, Soak the short-neck clams in salted water (1 tablespoon for each cup water concentration), 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:

Put the 800 ml water and short-neck clams in a pan and boil on medium heat. After the shells open, skim off the surface scum. Add salt and soy sauce. Remove from heat.