CLAM SINIGANG
​Sour Soup With Clams

by Chef Tara Monsod
Animae, San Diego

Ingredients

• ​1 Ib Clams in shell
• 2 Tbs Canola Oil
• ½ Tbs Garlic. Minced
• ½ Tbs Ginger, Thin Julienne
• ½ Tbs Lemongrass, Sliced
• 1 C Cherry Tomatoes
• ½ C Tomato Puree
• 1 C Chinese Long Bean, 2in pieces
• ½ Pearl Onions
• 3 ea Long Peppers
• 2 Cups Fish Stock, Vegetable Stock or Water
• 3 Tbs Tamarind Puree
• 2 Cup Water Spinach (Regular Spinach can  substitute if Water Spinach is unavailable)
• 1 Tbs Fish Sauce 
• Garnish
• 1 ea Radish, Sliced Thin
• 1 ea Scallion, sliced
• 1 ea Cilantro oil

Cooking Instructions
​
1) Preheat a large pan over medium high heat. Heat oil followed by garlic, ginger, lemongrass
and sweat.
2) Add cherry tomatoes and Pearl Onions, Long Chili Peppers, Saute until cherry tomatoes begin
to pop release some of their juice.
3) Add Tomato puree, Clams, Chinese Long Beans
4) Add stock, tamarind paste and water spinach and cover with a lid. Let steam until Clams
5) Turn off heat. Add fish sauce. May add more if needed for salt (Amount can vary depending on
clams)
6) Plate and garnish with radish and scallion. Eat with jasmine rice!

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