Thai Tom Yum Soup

Thai Tom Yum Soup

Dry white wine (optional)
5 pounds Westhaven* whole live littleneck clams
4 cups water or seafood stock (unsalted)
1 15-ounce can whole peeled plum tomatoes, chopped
3 ounces button mush- rooms or shiitake mush- rooms, halved or sliced
Lime or lemon juice, soy sauce and fish sauce, for seasoning
Fresh cilantro leaves, for garnish

TOM YUM PASTE

1 tablespoon fish sauce
1 tablespoon palm sugar
1 tablespoon chili paste

1 teaspoon limejuice

To prepare the torn yum paste, combine all ingredi-
ents in a bowl. Set aside.

Cover the bottom of a large pot with 1 inch of water or a slosh of white wine. Bring to a rapid boil over high heat. Add clams to the pan, cover, and cook for 4-5 minutes, shaking the pan to evenly distribute the heat. Remove the clams as they open, so they don't overcook. Shuck the clams.

In a saucepan, bring water or seafood stock to a boil.
Stir in tom yum paste and tomatoes. Add clams and mushrooms. Bring back to a boil.

Just before serving, season to taste with lime or lemon juice, soy sauce and fish sauce. Garnish with cilantro and serve hot. Makes 6 servings.


* Brands may vary by region; substitute a similar product.