Ingredients:
– Clams: 1kg
– 2-3 tomatoes
– 1 green apple or pineapple
– 1 shallot
– Vietnamese coriander, spring onions, fresh chili
– Seasonings: salt, seasoning powder, pepper…
Instructions:
– Rinse the fresh clams and soak them in a large basin of water with 2 chopped chilies to help remove any sand.
Boil the clams in a pot until the water starts to simmer, then lower the heat, add a pinch of salt, and stir with chopsticks to separate the clam meat from the shells.
– Strain the clam meat, rinse, and set aside. Marinate the clam meat with 1 teaspoon of seasoning powder.
– Let the clam broth settle, then skim off the clear broth and discard the sediment.
– Rinse the tomatoes and cut them into wedges. Finely chop the spring onions and Vietnamese coriander, splitting the white parts lengthwise. Cut the apple into thin slices, shaping them into stars for a beautiful presentation (or use pineapple, peeled and chopped into small pieces). Thinly slice the shallot.
– Heat a pot over medium heat and add 1 tablespoon of cooking oil. When the oil is hot, fry the shallots until fragrant, then add the clam meat and stir-fry until slightly browned. Set aside.
– Add another tablespoon of oil to the pot, along with half of the tomatoes. Sauté until the tomatoes are well cooked, then pour in the clam broth and bring it to a boil. Add the remaining tomatoes and apples, cooking for another 2-3 minutes. Finally, add the stir-fried clam meat and adjust the seasoning to taste.
– Turn off the heat and mix in the chopped spring onions and Vietnamese coriander. Serve the sour clam soup in bowls, and enjoy!
This sour clam soup offers a delightful blend of mild sourness from the tomatoes and the natural sweetness of the clams, enhanced by the fragrant Vietnamese coriander and spring onions. It’s a tasty dish that will surely make your meal more enjoyable and satisfying.
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