INGREDIENTS
· 1 kilo clams
· 2 medium size tomatoes, sliced
· 1 medium size onion, quartered
· 1 thumb size ginger
· 1 cup horseradish (malunggay leaves)
· Fish sauce
· Ground black pepper
· 2 ½ cups water
PROCEDURE
1. In a pot put the water, ginger, tomatoes and onion then bring to boil.
2. Add ground black pepper and fish sauce.
3. Add the clams, cover the pot and boil for 2 minutes or until the shells opened.
4. Add the malunggay leaves then simmer for a minute and turn off the heat.
5. Serve hot. Enjoy!
Watch video tutorial here:
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