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The ingredients needed to make Clams in Broth / Clear Soup:
- Use 1 kilo clams
- Prepare 2-3 small tomatoes, sliced
- Provide 2 tsp minced garlic
- Provide 1 onion, chopped
- Take 1 whole small ginger, jullienned
- Prepare 1 tbsp butter
- Take 2-3 bunches sili (chili) leaves, stems removed and washed
- Prepare 2 c water or more
- Use 1/4 c 7-up or sprite, optional
- Prepare to taste Fish sauce
Instructions to make Clams in Broth / Clear Soup:
- 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.
The rich broth of this clear broth Rhode Island clam chowder is loaded with potatoes, bacon, and either cherry-stones or quahogs (same species of hard-shell clam, quahogs being bigger than cherrystones), depending on what's fresh that day. Cook salt pork in a large pot over medium heat, rendering fat. Drain, reserving cracklings and enough drippings to cook onion, celery, and leek until soft. Add clam juice and water, potatoes, and bay leaf. Simmer, skimming off any scum that rises to the top, then remove the clams as they open.
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