Big Clam Soup With Vietnamese Spinach

1. 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. 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. Salt to taste.

3. 3

   Chop up the garlic and saute with neutral-tasting oil until fragrant. Put in clams and very quickly saute with the garlic.

4. 4

   Put the soup in a bowl, clam and garlic on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.