Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Lemongrass Clam Soup

The bright and pungent flavors from the lemon grass makes this such a feel good, cold weather soup. I sometimes make just the broth without the clams.

 

 

 

 

 


Posted By: Deirdre K Todd
Tags:
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 1 people have saved this recipe

Print   Add to Printer88 Times Printed

Prep Time: 10 minutes | Cook Time: 20 minutes | Ready In: 30 minutes
Ingredients: Print   Add to cart
US Metric

2 lbs. Manila clams, rinsed, drained
Vegetable oil, as needed
1 bunch lemon grass, white parts only, crushed, minced
4 cloves garlic, minced
3, 1-inch pieces ginger, crushed
6 stalks green onion, tied in a knot

1 TB salt

½ tsp. white pepper

½ c. white wine
8-10 c. water


Cooking Process:

In a sauce pan; saute lemon grass, garlic and ginger in oil. Add the clams, green onion, salt, pepper, wine and water. Bring to a rapid boil. Reduce heat; simmer until clams open. For service: remove any unopened clams, ginger and green onion. Serves 4-6.

Comments:

UA-24244452-1