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1
In a pot, combine all the tamarind, palm sugar, lemongrass and 2 1/2 cups water and bring to a boil.
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2
Mash the mixture with a potato masher.
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3
Strain the stock through a fine-mesh strainer lined with cheesecloth while pressing with the back of a wooden spoon.
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4
(This can be done 4 to 5 days in advance.)
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5
Keep refrigerated until needed.
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6
Purge the clams: In a bowl, combine the clams, cornmeal, and 4 cups of cold water.
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7
Place in the refrigerator for about 30 to 40 minutes, to clean out any sand.
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8
Remove the clams from the water and discard the water.
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9
Pass the tomatoes through a food mill to remove the seeds (they can be bitter), so that only the juice remains.
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10
Set aside.
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11
Bring a pot of water to a boil and cook the cellophane noodles for 4 to 6 minutes, or until done.
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12
Strain and put 1/2 cup each of the noodles in 4 wide soup bowls.
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13
In a wok fitted with a steamer rack (or circular cake rack), bring the tamarind stock, ginger juice, and tomato juice to a boil.
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14
Place the clams on the rack, cover, and cook until they open and release their juice into the broth.
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15
Divide the clams among the soup bowls, leaving the broth in the wok.
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16
Stir the sweet soy sauce, minced chile, and basil into the broth and simmer for 1 minute.
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17
Remove from the heat and stir in the fish sauce.
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18
Ladle the broth over the clams and garnish with scallions and lemon zest.
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19
Serve immediately.
