Vietnamese Sour Clam Soup

• 1 kg clams
• 1 1/2 bowl water
• 2 teaspoons soup base
• 2 tomatoes
• 1/2 pineapple
• 3 slices pickled pig's ear
• 2 stalks green onion
• 1 handful Vietnamese laksa (Rau ram) and rice paddy herb (rau ngo) if available. If not, coriander is fine.

1. Soak and clean the clams then boil them with 1 1/2 bowls of water until bubbling and the clams shells are open.
2. When the clams are cooked through, pour them into a strainer.
3. Drain the boiled water into a bowl.
4. Pick out the cooked clams and set aside.
5. Slice the tomatoes into wedges.
6. Slice the pineapple into 0.5 cm pieces.
7. Wash the green onion and cut it into 2 cm-long pieces.
8. Rinse the laksa leaves and rice paddy herbs then chop them into small pieces.
9. Stir-fry the clams until lightly cooked to absorb the spices with soup base.
10. Add and lightly fry the tomatoes and pineapples.
11. Add the boiled clam liquid, pickled pigs ears, and bring to a boil.
12. Adjust seasoning if needed.
13. When the soup boils, add spring onions, laksa leaves, rice paddy herbs and turn off the heat.
14. This sweet and sour clam soup is excellent with rice!

clams, water, soup base, tomatoes, pineapple, stalks green onion, handful vietnamese laksa

Taken from cookpad.com/us/recipes/242929-vietnamese-sour-clam-soup (may not work)