Clear Broth Sea Clam Soup
51 oz. Can of Chopped Sea Clams
46 oz. Can of Sea Clam Juice
1 Tbsp. Olive Oil
1 Bunch Spring Onions
3.5 ounce Boil-in-Bag Rice
1 tsp. Coarse Black Pepper
1 Pinch Cayenne Pepper
1 tsp. Garlic Powder
Combine and heat Sea Clams & their juice. Add an additional can of sea clam juice, olive oil, garlic powder, and peppers. This can be accomplished in a large stove top pot, or an electric soup cooker. Allow to cook at least one hour, do not boil. 20 Minutes prior to serving, add the chopped spring onions and the brown rice to hot ingredients. Yield: 10-10 ounce bowls or 17-16 ounce cup.