Recipe: Appetizing Clams in Broth / Clear Soup

Clams in Broth / Clear Soup. Rhode Island Clear Broth Clam Chowder. No wonder Rhode Islanders prefer clear broth over cream—at every turn, they're surrounded by saltwater. To savor the Ocean State's take on clear broth clam chowder, visit Matunuck Oyster Bar, overlooking the eddies of Potter Pond in South Kingstown.

In Japanese, clear soups are known as sumashijiru. This clear soup of clams is called asari (clam) no (of) sumashijiru and pairs wonderfully with any Japanese meal. "Clear broth" or Sumashi-jiru (すまし汁) doesn't mean it's plain water. For Japanese clear broth, we use various dashi broth, made from kombu or a combination of kombu and katsuobushi. You can cook Clams in Broth / Clear Soup using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Clams in Broth / Clear Soup

1. It's 1 of kilo clams.
2. You need 2-3 of small tomatoes, sliced.
3. It's 2 tsp of minced garlic.
4. You need 1 of onion, chopped.
5. You need 1 of whole small ginger, jullienned.
6. It's 1 tbsp of butter.
7. You need 2-3 bunches of sili (chili) leaves, stems removed and washed.
8. It's 2 c of water or more.
9. It's 1/4 c of 7-up or sprite, optional.
10. It's to taste of Fish sauce.

When we use clams in the soup, we want to make sure the flavors coming from the clams is the prominent one. This clear-broth clam chowder, which doesn't utilize milk, is referred to as "Connecticut Chowder" in the old recipe books. When we bring a spoonful of our own clam chowder to our mouths, we slurp a richness that's layered with time and claim a bite of history that risks slipping into obscurity. Clams in Broth / Clear Soup SpottedByD NCR, PH.

Clams in Broth / Clear Soup instructions

1. Clean/scrub clam shells. Discard open ones, they are dead..
2. In a pan, sauté in butter, the garlic and onions until cooked. Add the tomatoes and ginger. Continue sautéing then transfer to a pot..
3. Add the clams and mix a bit, then add water enough to cover the shells. Add fish sauce according to how salty you want it. Add more ginger if desired. Add 7-up if desired, for sweetness. Stir in the chili leaves. Taste and adjust accordingly..
4. Bring to a boil until clams open. Turn off heat. Discard closed shells. Serve while hot..

Add the clams and mix a bit, then add water enough to cover the shells. Add fish sauce according to how salty you want it. Sayur Bening Bayam (Indonesian Spinach Clear Soup) SpottedByD. Clams in Broth / Clear Soup. This soup is absolutely delightful and so easy to make!