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- Total time: 30 minutes, excluding the time needed to soak the clam (preparing: 15 minutes, cooking: 15 minutes).

- Servings: 4-5 people.

- Total calories: 1514 kcal

Recipe: Sweet and sour pineapple clam soup, with video
Photo: Web Nau An

Ingredients

- 1 kg of clams

- 1/2 pineapple

- 2 - 3 tomatoes

- 3 dracontomelon fruits

- 1 bowl of bean sprouts

- Dried onions, laksa leaves, green onions

- Seasoning: Fish sauce, salt, sugar, fresh chili

Recipe: Sweet and sour pineapple clam soup, with video
Photo: VN Express

Cooking instruction

- Soak all the clams in rice water or salt water. Put a few slices of fresh chili into the water to remove mud inside the clams. Then rub the clams' shells and rinse them with clean water.

- Put the clams and cold water in a pot, bring it to a boil. When the clams have just opened their shells, stir well, then turn off the heat. Take the pot out.

- Filter the clam broth to leave out the sand.

- Remove clams' meat from their shells, then wash the meat. Marinate it with a little fish sauce and seasoning.

- Peel the pineapple, cut it into bite-sized pieces.

- Wash and cut the tomatoes.

- Wash the bean sprouts and let them drain.

- Wash the lettuce, laksa leaves and chop them finely.

- Stir fry dried onion with 1 tablespoon pork lard or cooking oil. Add tomatoes and a little fish sauce into the pot and cook until the tomatoes get soft. Then add pineapple, dracontomelon.

- Pour the clam broth in, bring it to a boil.

- Seasoning with fish sauce, salt, sugar according to your own taste.

- When the dracontomelon is well cooked, take it out and crush it to get the meat, and remove the shell.

- Put the clam meat in the pot, bring it to a boil. Put some green onions, laksa leaves in and turn off the heat.

Note

- Do not stir-fry the clams because it will make the meat chewy and dry.

- Only use one-half of the clam broth and one-half of drinking water to avoid the bitter taste from the clam broth.

- To create a sour taste, you can either use dracontomelon fruits, star-fruits and vinegar.

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