Clam Soup

• 20 cherrystone clams or 20 littleneck clams, scrubbed clean
• 5 5 cups chicken stock or 5 cups vegetable stock
• 1 medium carrot, juliened
• 1 large ripe tomatoes, peeled seeded and chopped to medium
• 8 medium mushrooms, sliced
• 3 green onions, sliced
• 1 tablespoon parsley
• 1 tablespoon soy sauce
• 1/2 orange bell pepper, juliened
• 16 slices orange rind, no pith,juliened
• 1/4 teaspoon hot red pepper flakes

1. In a large saucepan add together the clams and stock.
2. Cover and bring to a boil.
3. Reduce heat and simmer for 5 minutes-you want the clams open.
4. If any didnt throw them out.
5. Add the carrots, tomato, mushroom, onions, parsley and soy sauce.
6. Return pot to a boil and boil for 3 minutes.
7. Remove from heat and add the orange pepper strips, orange peels and red pepper.
8. Ladle into bowls.
9. *youcan use a can of clams with juice if you cant get fresh clams, or want more in your bowl.

cherrystone clams, chicken stock, carrot, tomatoes, mushrooms, green onions, parsley, soy sauce, orange bell pepper, orange rind, hot red pepper

Taken from www.food.com/recipe/clam-soup-56271 (may not work)