【三餸一湯】昆布沙白蜆清酒湯 Soup with Kombu, White Clam and Wine
蘋果日報 2019/12/02 07:00
食譜蔬菜煮港式貝類15-30分鐘
材料：
昆布1小塊浸軟 / 1 Small Piece of Kombu (Soaked)
沙白蜆半斤 / 300g White Clam
米酒2湯匙 / 2 tbsp Rice Wine
京葱少量 / Some Leek
做法：
1.京葱切片 / Slice leek
2煲滾3碗水 / Bring 3 bowls of water to boil.
3.下昆布煮約10分鐘（TIPS: 昆布可用日式濃縮昆布柴魚麵汁兩湯匙代替） / Put in kombu and cook for about 10 minutes. (TIPS: Kombu can be replaced by 2tbsp of Japanese style concentrated kombu bonito noodles sauce.)
4.加入沙白蜆及米酒，煮2分鐘 (TIPS: 先試味後下鹽，因沙白蜆本身有鹹味) / Add white clams and rice wine cook for 2 minutes. (TIPS: The clams are already salty. Thus, it is better that you taste it first before adding salt. )
5.上碟 / Transfer to a plate.
6.加入京葱片，即成 / Add sliced leeks. Ready to serve.
昆布1小塊浸軟 / 1 Small Piece of Kombu (Soaked)
沙白蜆半斤 / 300g White Clam
米酒2湯匙 / 2 tbsp Rice Wine
京葱少量 / Some Leek
做法：
1.京葱切片 / Slice leek
2煲滾3碗水 / Bring 3 bowls of water to boil.
3.下昆布煮約10分鐘（TIPS: 昆布可用日式濃縮昆布柴魚麵汁兩湯匙代替） / Put in kombu and cook for about 10 minutes. (TIPS: Kombu can be replaced by 2tbsp of Japanese style concentrated kombu bonito noodles sauce.)
4.加入沙白蜆及米酒，煮2分鐘 (TIPS: 先試味後下鹽，因沙白蜆本身有鹹味) / Add white clams and rice wine cook for 2 minutes. (TIPS: The clams are already salty. Thus, it is better that you taste it first before adding salt. )
5.上碟 / Transfer to a plate.
6.加入京葱片，即成 / Add sliced leeks. Ready to serve.
京葱切片。
先煮昆布，再加入沙白蜆及米酒。
沙白蜆煮至開口便可盛起。