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Before you jump to Clams in Broth / Clear Soup recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Inside the Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not working as economically as they should. You can certainly save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and also 0F. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to operate as often.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. Efficient living is definitely something we can all do, without difficulty. Typically, all it takes is a little common sense.

We hope you got benefit from reading it, now let’s go back to clams in broth / clear soup recipe. To make clams in broth / clear soup you need 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Clams in Broth / Clear Soup:

1. You need 1 kilo clams
2. You need 2-3 small tomatoes, sliced
3. Take 2 tsp minced garlic
4. You need 1 onion, chopped
5. Use 1 whole small ginger, jullienned
6. You need 1 tbsp butter
7. You need 2-3 bunches sili (chili) leaves, stems removed and washed
8. Take 2 c water or more
9. Provide 1/4 c 7-up or sprite, optional
10. Use to taste Fish sauce

Instructions to make Clams in Broth / Clear Soup:

1. Clean/scrub clam shells. Discard open ones, they are dead.
2. In a pan, sauté in butter, the garlic and onions until cooked. Add the tomatoes and ginger. Continue sautéing then transfer to a pot.
3. Add the clams and mix a bit, then add water enough to cover the shells. Add fish sauce according to how salty you want it. Add more ginger if desired. Add 7-up if desired, for sweetness. Stir in the chili leaves. Taste and adjust accordingly.
4. Bring to a boil until clams open. Turn off heat. Discard closed shells. Serve while hot.

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