Clam Soup

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Clams are always a delicious food to be cooked for lunch, dinner or as and addition into soups. It has a unique umami flavor and tastes a bit fatty. It is also versatile, it can be grilled, saute, boiled, cooked into a sup, curry, deep fry and many more. Adding clams into tom yum soup will add flavor to it. 

In this recipe I cooked a type of clam which people here call la-la or retak seribu (thousand cracks). Maybe it got its name from the pattern of its shell which looks like it has many cracks on it. I cooked it into an almost clear soup, consisting of some herbs. It is then eaten with rice. Fried salted fish is a good partner to this dish. 

Ready in 30 minutes

Ingredients
  • 500 gram clams
  • 1 onion (cut into 6 wedges)
  • 7 cloves of garlic (crushed)
  • 5 stalks of lemongrass (bruised)
  • 5 dried chilies (pounded until become paste or cut in 1 inch length)
  • Water
  • Salt 
  • 5 tablespoon cooking oil
  • 1 teaspoon fish sauce

Methods
  • Heat the cooking oil in a large pan.
  • Add in garlic and fry until golden. 
  • Add in chili and onion. 
  • When onion is tender add in lemongrass and clams. 
  • Add in water and a teaspoon of salt.
  • Cook until the clams are cooked (usually the become opened) and taste test the soup. 
  • Add in fish sauce, sugar and salt if necessary. 
  • Turn off the heat. Eat with steamy rice. Enjoy. 



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