Main ingredients: 250 grams of clams, 150 grams of tofu, 6 mushrooms, 4 portobello mushrooms, 50 grams of white radish

Supplementary ingredients: green onion and ginger, salt, 15 grams of cooking wine, a little pepper, a little chicken broth, sesame oil, garlic cloves,

Method of preparation?

1- Tofu cut into small pieces into lightly salted water to soak.

2-Sliced mushrooms and portobello mushrooms are blanched in boiling water and set aside.

3- Add green onion and ginger to the pot and boil with water.

4-Put in the clams, soaked and spatulated. 5-Cook until the clams open their mouths.

6- Strain the clam stock into a casserole dish.

7-Add the wine to the broth. 8-Add the carrots, mushrooms and portobello mushrooms.

9- Add the sliced green onion and ginger and simmer until the radish becomes transparent.

10- Add the tofu and cook for 5 minutes.11- Add the clams and continue.

12- Bring to a boil and skim the froth off the top.13- Add salt to taste.

14-Add pepper and chicken essence.

15- Finally add a little chopped garlic cloves drizzle with sesame oil and turn off the heat.

1 cup of broth herbs: cassia seeds 50 grams, 3 grams of almonds Seasoning: 1/3 teaspoon of salt

1, white radish peeled, washed and sliced; clams in salt water, spit sand clean; radish tassels washed; herbs in a filter paper bag.

2, white radish, clams into the pot, add broth, filter paper bag and water to cover the material.

3, simmer for 10 minutes, add salt, turnip tassel mix can be served.

Bacon 2 slices onion Small 1 potato Medium 2 cream 2 tbsp clams ?50 water 1 ? cups milk ?1 cup coffee Milk balls 3 salt Pinch

Pepper ? A pinch of parsley shavings A pinch of how to make it?

Cut bacon and onion separately. Peel and dice the potatoes.

Steam clams in a bowl with 1 1/2 cups water, cover with a plate and steam over high heat until clams are fully open, 6 to 10 minutes.

Open the lid halfway through to see if the clams have opened; if they have, remove them and set aside.

After 10 minutes, discard any clams that have not opened all the way (they are no longer fresh).

After the clams have cooled a bit, remove the meat, chop it, and strain the clam broth through a colander, reserving it for later.

Melt the cream over medium heat, add the bacon and sauté until golden, then add the onion and sauté until the onion is soft and transparent, then add the potatoes and clam chowder to the pot, cover, and cook over low heat until the potatoes are tender.

Pour the minced clams and milk into the pot and cook over low heat until heated through, but do not let the soup boil.