Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 Tbsp. olive oil
• 2 cups chopped onions (2 medium)
• 3 tsp. minced garlic
• 4 lbs. fresh tomatoes, coarsely chopped (about 8 cups)
• 3 Tbsp. minced fresh ginger
• 2 Tbsp. sugar
• 1/2 tsp. chopped Thai chili pepper
• 1/4 cup soy sauce
• 2 Tbsp. sesame oil
• 1 Tbsp. bottled fish sauce
• 1 lb. large shrimp, peeled and deveined
• 16 littleneck clams in shells
• 1/4 cup green onions (scallions). cut julienne
• 1/4 cup chopped fresh cilantro

Directions

1. In a large skillet, heat oil over high heat. Add onion and garlic; cook and stir until tender, about 7 minutes. Add tomatoes, ginger, sugar, Thai pepper, soy sauce, sesame oil and fish sauce; stir until well blended. Bring to a boil; reduce heat and simmer for 15 minutes stirring occasionally. Add shrimp and clams; cook until clams open, about 15 minutes. Serve garnished with green onions and cilantro.

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