Miso Soup

Created September 14, 2000

  • 1.5 Lb Fresh Clams
  • 2 Tbsp Butter or Olive Oil
  • Chopped Scallions
  • Chopped Garlic
  • 1/2 C Dry White Wine
  • 3 C Water
  • 1 C Sliced Tofu
  • 4 Tbsp Fresh Miso

Rinse the shellfish.

Sautee the Oil, Scallion bottoms, and Garlic in a saucepan. When the onion goes translucent add the wine and water. Place the shell fish in the boiling mixture and cover the pan. Steam the shellfish for 5 minutes, no longer. Reduce the heat, Add the Tofu, Scallion tops, and Miso. Ready to serve when the miso has dissolved. Don't forget a bowl to put the shells in when you are done with them.

Comments and History

This is my favorite winter fast food, it takes minutes to prepare. It also makes a great appetizer.

Recipe from the Camelid Cookbook © 2000 All rights reserved.

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