Clams in Broth / Clear Soup


  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


  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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