Clams
soup
1
1/2 cups, cleaned well
1/4 cup white tuna
2 cups, shrimp stock
1/4 cup sweetcorn kernels
8 cloves red garlic, minced
1 red bell pepper, chopped
1 medium carrot, chopped
1/4 cup white tuna
2 cups, shrimp stock
1/4 cup sweetcorn kernels
8 cloves red garlic, minced
1 red bell pepper, chopped
1 medium carrot, chopped
salt
and pepper to taste
chopped spring onions, to garnish
toasted bread, to garnish
chopped spring onions, to garnish
toasted bread, to garnish
1.
Steam the well cleaned clams. Discard any unopened shells.
2. In a pot, melt a tablespoon of butter over low heat.
3. Saute the chopped garlic for a minute or two leveling the heat to medium. Add the chopped bell pepper and carrot. Stirring well for 5 minutes.
4. Pour in the shrimp stock and let simmer.
5. Once the shrimp stock starts to simmer add the clams and corn. Season with salt and pepper. Turn off heat after about 5 minutes.
6. Laddle into serving bowls. Garnish with chopped spring onions. Serve warm.
2. In a pot, melt a tablespoon of butter over low heat.
3. Saute the chopped garlic for a minute or two leveling the heat to medium. Add the chopped bell pepper and carrot. Stirring well for 5 minutes.
4. Pour in the shrimp stock and let simmer.
5. Once the shrimp stock starts to simmer add the clams and corn. Season with salt and pepper. Turn off heat after about 5 minutes.
6. Laddle into serving bowls. Garnish with chopped spring onions. Serve warm.
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