Clam and Vegetable Soup

Method

1. 1 Soak the clams for 1 hour, then boil them for 4 minutes and strain the broth to use as soup stock.
2. 2 Cut the carrots and potatoes into 5 mm cubes and cook them in the clam broth for 12 minutes.
3. 3 Add the sweet corn kernels and cook for another 3 minutes.
4. 4 Mix cornstarch with water and pour it into the soup, stirring until thickened. Then, pour in the beaten eggs in a circular motion.
5. 5 Add the clam meat at the very last minute to prevent it from becoming tough, then sprinkle with cilantro and pepper.

With an appliance

• Microwave 37 min

  Replace step 1: put clams and a little water in a bowl with a vent, microwave at 900 W for 4 minutes, discard any clams that don't open, then drain the water; keep step 5 the same, only add the clam meat in the last minute.