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Canh nghêu xào mồng tơi (Big clam soup with Vietnamese spinach)

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After endless days of meat and potatoes, seafood just becomes THAT more attractive. Hot clam soup for the cold winter days – you’re welcome, it’s only my genius idea hahahaha. On a more serious (?) note: long holidays become so boring and useless if you don’t have work to catch up or an overseas place to go. Never thought I was the type who would look forward to going back to being busy 😦

Vietnamese clam soup

Ingredients

1 bunch Vietnamese spinach (normal spinach works fine)

2 pounds big clams (live,in shell)

cloves of garlic

1 tablespoon rice/white wine/white vinegar

  1. Clean the clams, fill a medium pot with water enough to just cover the clams. Boil till the clams just open, take out right away and separate the meat and the shell. Drain the water that comes out back into the pot and discard the shell.
  2. Roughly chop up the spinach and boil with the clam water, salt to taste. Should take only 5 minutes! Once it’s cooked, turn off the heat and add the vinegar.
  3. Chop up the garlic and saute with neutral-tasting oil until fragrant. Put in clams and very quickly saute with the garlic.
  4. Put the soup in a bowl, clam and garlic on top.
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