Clam Soup On A Quiet Thanksgiving

• 1 kilogram clams medium hard shell
• 1 tablespoon olive oil
• 3 garlic cloves sliced
• 3/4 cup sake
• 1/2 teaspoon salt
• 4 cups chicken stock
• 4 tablespoons Italian parsley chopped
• 1/2 teaspoon rosemary chopped
• 1/2 teaspoon thyme chopped
• 20 grams young ginger julienned

1. Scrub the clams and rinse carefully under running water.
2. In a large soup pot, heat the olive oil over a medium heat.
3. Add the garlic and 10 gms ginger.
4. Saute till fragrant.
5. Add chicken stock and wine and lower the heat to low.
6. Cook for 10 minutes.
7. Add the clams and the salt, cover, and cook for 5 - 10 minutes over a medium-high heat.
8. (The shells should be open after this cooking period.
9. Do not eat any clams that have not opened.)
10. Add parsley and balance of 10gm ginger, stir, and serve.

kilogram, olive oil, garlic, sake, salt, chicken stock, italian parsley, rosemary, thyme, ginger

Taken from www.yummly.com/recipe/Clam-Soup-On-A-Quiet-Thanksgiving-1651786 (may not work)