New Orleans Seafood
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Tofu Clam Soup
Serves4
Prep Time5 min
Cook Time
10 min
Time to Table15 min
There’s nothing like hot soup on a cold day to keep the family nourished.
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USED IN THIS RECIPE
Ingredients
1 can (142 g) CLOVER LEAF® Whole Baby Clams
½ packet (one packet is 400 g to 454 g) Tofu
½ cup Corn
½ cup Milk
1 tsp Cooking wine
1 tsp Sesame oil
1 tbsp (Few slices) Ginger, sliced
1 Green onion, chopped
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Open the canned Whole Baby Clams and set aside, dice tofu into small cubes.
- Bring four cups of water to boil, add ginger and reduce heat to simmer for about 7 minutes.
- Pour in clams (with the liquid in the can) as well as tofu and corn.
- Add cooking wine and bring to boil.
- Add milk, salt, and sesame oil, sprinkle with green onion. Ready to serve.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 110 | |
| Fat | 3.5 g | 5% |
| Saturated Fat | 1 g | |
| Trans | 0 g | |
| Saturated + Trans | 5% | |
| Carbohydrate | 7 g | |
| Fibre | 1 g | 4% |
| Sugars | 2 g | 2% |
| Protein | 12 g | |
| Cholesterol | 30 mg | |
| Sodium | 260 mg | 11% |
| Potassium | 150 mg | 3% |
| Calcium | 100 mg | 8% |
| Iron | 6 mg | 33% |
