Clam Stock

INGREDIENTS

300g of Clams

1 dry Pepper

1/4th of Ginger

1.2L of Water

To prepare :

Soak clams in salt water and defrost them in dark places

Tip :

Sieve the broth if the clam mouth opens even before the cooking time is over.

Radish and kelp can make a clear and fresh broth.

Cooking Method
Put 1.2L of water in a cooking container and boil all ingredients in a basket	Open	20 minutes	110°C	3