Clam Soup - cooking recipe

Ingredients

20 cherrystone clams or 20 littleneck clams, scrubbed clean
5 5 cups chicken stock or 5 cups vegetable stock
1 medium carrot, juliened
1 large ripe tomatoes, peeled seeded and chopped to medium
8 medium mushrooms, sliced
3 green onions, sliced
1 tablespoon parsley
1 tablespoon soy sauce
1/2 orange bell pepper, juliened
16 slices orange rind, no pith,juliened
1/4 teaspoon hot red pepper flakes

Preparation

In a large saucepan add together the clams and stock.
Cover and bring to a boil.
Reduce heat and simmer for 5 minutes-you want the clams open.
If any didnt throw them out.
Add the carrots, tomato, mushroom, onions, parsley and soy sauce.
Return pot to a boil and boil for 3 minutes.
Remove from heat and add the orange pepper strips, orange peels and red pepper.
Ladle into bowls.
*youcan use a can of clams with juice if you cant get fresh clams, or want more in your bowl.