Alcohol soup, hangover soup, perfect score! Super simple speed l
While thinking about what to cook with some chives left, I remembered the clams I had left, so I picked it for breakfast today! I was on a diet with the groom, and that was a good choice. It's spicy and refreshing clam soup with fresh peppers! It's really simple. There's nothing much
2 serving
Within 5 minutes
νŒŒμ£ΌμƒˆλŒ
Ingredients
  • Manila clam
    2handful
  • Water
    1L
  • Cheongyang red pepper
    1/2ea
  • Red pepper
    1/2ea
  • leek
    1handful
  • crushed garlic
    1T
  • Salt
    little
  • ground pepper
    little
Cooking Steps
STEP 1/6
Wash the clams again, put the water in the pot, close the lid, and boil.
STEP 2/6
Remove the foam that rises as it boils.
STEP 3/6
Add the slanted green onions, red peppers, cheongyang peppers, and minced garlic and boil it again.
STEP 4/6
Add chives, soak it slightly so that you can breathe, and close the lid for a while.
STEP 5/6
Just before turning off the heat, season and add a little salt and sprinkle with pepper if it is bland.
STEP 6/6
Eat deliciously in a bowl.
1. Shellfish become tough when boiled for a long time, so cook quickly when it boils. 2. The clams that have been removed may also have sand, so soak them in salt water once more as soon as you buy them, and then freeze them enough to use them. 3. Chives become tough when boiled for a long time, so they are soft only when you eat them with a moist breath.
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