Step-by-Step Guide to Prepare Speedy Manila Clam Milk Soup

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Easiest Way to Prepare Ultimate Manila Clam Milk Soup. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Manila Clam Milk Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Manila Clam Milk Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Manila Clam Milk Soup is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Manila Clam Milk Soup using 7 ingredients and 4 steps. Here is how you can achieve that.

I received a lot of Manila clams as a gift. They're delicious steamed in sake or in pasta, but I was wondering if I could cook them in another way. Use clams that have been de-sanded and de-salted. Be sure not to let the garlic burn! Once the milk is added, don't let it boil! You can try making this with soy milk. Try adding vegetables and so on to come up with your own variations, as other COOKPAD users have. Recipe by bobitin

Ingredients and spices that need to be Take to make Manila Clam Milk Soup:

1. 80 grams Manila clams
2. 150 ml Milk
3. 1/2 tsp Soup stock granules
4. 1 dash Olive oil
5. 1 tsp Garlic (finely chopped)
6. 50 ml White wine (or sake if you don't have any wine)
7. 1 dash Black pepper or parsley

Instructions to make to make Manila Clam Milk Soup

1. Put the olive oil and garlic in a pan, and sauté over low heat, taking care not to let it burn.
2. When the garlic is fragrant, add the clams and white wine and cook briefly over high heat. Cover with a lid and steam cook over low-medium heat.
3. When the Manila clams open up, remove the lid and add the milk and soup stock granules. Cook over low heat until it's just bubbling, taking care not to let it come to a full boil.
4. Ladle into serving owls, add some black pepper or parsley to taste, and enjoy.

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