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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cherrystone clam	20			8069.3516	0.0	1795.2041	45.3334
chicken stock vegetable	5	cups		8069.3516	0.0	1795.2041	45.3334
carrot	1		juliened	25.01	5.8438	0.5673	0.1464
tomato	1		ripe peeled seeded chopped	41.86	9.282	2.184	0.364
mushroom	8		sliced	-	-	-	-
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
orange bell pepper	1/2		juliened	8069.3516	0.0	1795.2041	45.3334
orange	16	slices	juliened rind	-	-	-	-
hot red pepper flake	1/4	teaspoon		8069.3516	0.0	1795.2041	45.3334

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.