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Categories:Viewed: 87 - Published at: 8 years ago
Ingredients
- 200 g fresh clams or 200 g mussels, in shells
- 4 cups stock
- 1 pinch salt
- 1 pinch white sugar
- squeeze lime juice
- 3 -5 birds eye chiles, bruised
- 1 tablespoon coriander leaves
Method
- Scrub the clams.
- Bring the stock to a boil, add salt and sugar to taste, then add the clams and simmer until just opened.
- Discard any clams that remain closed.
- Season with lime juice and bruised chillies.
- Serve scattered with coriander.