Clam Soup on a quiet Thanksgiving

My hubby had gone on a business trip and returned late last evening so while everyone was having a big feast for Thanksgiving, we had ham sandwich with clam soup and white wine.  Although we did not celebrate Thanksgiving in a big way like all the past years, we do not feel deprived at all.  In fact, it is kind of nice to spend a quiet Thanksgiving evening with simple food and watch a movie and be very thankful that we have each other.

Ingredients:

1 kg medium hard shell clams

1 tbsp olive oil

3 garlic cloves, sliced

¾  cup sake

½  tsp salt

4 cups chicken stock

4 tbsp Italian parsley, chopped

½ tsp chopped rosemary

½ tsp chopped thyme

20 gms young ginger julienned

Method:

Scrub the clams and rinse carefully under running water. In a large soup pot, heat the olive oil over a medium heat. Add the garlic and 10 gms ginger. Sauté till fragrant. Add chicken stock and wine and lower the heat to low. Cook for 10 minutes. Add the clams and the salt, cover, and cook for 5 - 10 minutes over a medium-high heat. (The shells should be open after this cooking period. Do not eat any clams that have not opened.) Add parsley and balance of 10gm ginger, stir, and serve.

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