- 1 kilo clams
- 2-3 small tomatoes, sliced
- 2 tsp minced garlic
- 1 onion, chopped
- 1 whole small ginger, jullienned
- 1 tbsp butter
- 2-3 bunches sili (chili) leaves, stems removed and washed
- 2 c water or more
- 1/4 c 7-up or sprite, optional
- to taste Fish sauce
Clean/scrub clam shells. Discard open ones, they are dead.
In a pan, sauté in butter, the garlic and onions until cooked. Add the tomatoes and ginger. Continue sautéing then transfer to a pot.
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.
Bring to a boil until clams open. Turn off heat. Discard closed shells. Serve while hot.
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