1. Shave off the orange peel and grind the orange juice.
2. Shred carrot and orange zest, diced garlic and shallots and set aside.
3. Heat the pot, pour olive oil, add garlic and shallots and sauté.
4. Add shredded radish and bay laurel and stir fry
5. Pour in clams and stir fry
6. Pour in orange juice to let the clams open completely
7. When the clams are fully opened, pick up the clams and serve.
8. Pour the shredded orange zest into the remaining soup, add pepper, and turn off the heat to collect the juice
9. Pour the collected broth on the clams and it's done.
Tips:Pick up the clams as soon as they are opened, so that the meat of the clams can remain fresh and tender.
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