Clams in Broth / Clear Soup

Ingredients

1. 1 kilo clams
2. 2-3 small tomatoes, sliced
3. 2 tsp minced garlic
4. 1 onion, chopped
5. 1 whole small ginger, jullienned
6. 1 tbsp butter
7. 2-3 bunches sili (chili) leaves, stems removed and washed
8. 2 c water or more
9. 1/4 c 7-up or sprite, optional
10. to taste Fish sauce

Steps

1. Clean/scrub clam shells. Discard open ones, they are dead.

2. In a pan, sauté in butter, the garlic and onions until cooked. Add the tomatoes and ginger. Continue sautéing then transfer to a pot.

3. Add the clams and mix a bit, then add water enough to cover the shells. Add fish sauce according to how salty you want it. Add more ginger if desired. Add 7-up if desired, for sweetness. Stir in the chili leaves. Taste and adjust accordingly.

4. Bring to a boil until clams open. Turn off heat. Discard closed shells. Serve while hot.

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