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Spicy Clam Soup


A light, pretty, and distinctive first course; served hot for 4; a Japanese soup.

Put the clams and fish stock in a large saucepan, cover, and bring to a boil. Reduce heat and simmer until the clams open. Discard any clams that don't! Add the green onions, parsley, and soy sauce and boil 3 minutes. Divide the clams among the 4 bowls. Ladle the soup over the clams and top with the orange peel and red pepper. Serve immediately.