Ingredients
- 1/2 cup clam juice (bottled clam juice)
- 1 tablespoon low-sodium soy sauce (VH)
- 2 teaspoons molasses
- 1 1/2 teaspoons fish sauce
- 2 teaspoons cornstarch
- 2 teaspoons hot tap water
How to Make
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Step 1: In a heavy glass bowl or measuring cup, whisk together the clam juice, soy sauce, molasses and fish sauce.
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Step 2: Cook on high in the microwave, until it bubbles, about 2 minutes.
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Step 3: Mix together the water and cornstarch and quickly whisk into the bubbling mixture.
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Step 4: Allow to cool completely, place in a glass jar and cover with lid.
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Step 5: Keeps in the refrigerator for a couple of weeks.
We hope you enjoy this recipe!
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