Serves: 4
Total Calories: 150
1. Soak dried mushrooms. Shell clams with a knife or steam about 5 minutes to open (see * Other Seafood: Clams).
2. Slice mushrooms and bamboo shoots. Stem snow peas. Mince scallion.
3. Bring stock to a boil. Add mushrooms, bamboo shoots and snow peas and simmer, uncovered, 2 minutes.
4. Stir in sherry, minced scallion and pepper. Add clams. Simmer only to heat through.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Clam Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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