Vietnamese Clam Soup with Spinach

• 500 g clams
• 1 bunch malabar spinach (basella or ceylon spinach)

1. Rinse clams and put into a saucepan, pour a big bowl of clean water into the pan and bring to a boil in 2 minutes.
2. Use chopsticks to stir evenly to make the innards come out of the shells.
3. Let boil in 1 more minute then remove from the heat.
4. Shallots: crushed and finely chopped.
5. Add 1 teaspoon of cooking oil into a wok and fry shallots until fragrant then add innards of clams to quickly stir-fry in 1 minute (note: do not stir-fry for too long to avoid making the innards chewy and muddy liquid).
6. Remove from heat.
7. Strain off the clear liquid into a big bowl.
8. Separate the innards of clams from the liquid and season with 1 teaspoon of seasoning powder.
9. Pour the clam boiling liquid into a pan, add some seasoning powder, 1 small teaspoon of fish sauce and bring to a boil.
10. Drop roughly chopped malabar spinach into the pan.
11. Use chopsticks and stir well to fully submerge the spinach.
12. When the liquid boils again, add previously stir-fried clam innards and check if the taste is sweet and fresh.
13. Add some slices of chili to enhance the flavour if you love pungency.
14. Good luck with this recipe!

malabar spinach

Taken from cookpad.com/us/recipes/250959-vietnamese-clam-soup-with-spinach (may not work)