short-neck clams & vegetable soup

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.