- 1 ½ k. clam
- 1 bundle lemon grass
- 1 tbsp. salt
- 3 cloves garlic, minced
- 1 small onion, sliced
- 3 pcs. Tomatoes, chopped
- 4 cups water
- 2 stalks spring onion, sliced
- Cooking oil
- In a sauce pan, heat oil and sauté the garlic and tomatoes.
- Add the clams and pour in some water. Allow to boil until cooked.
- Season with salt.
- Serve topped with sliced spring onions.
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