Clam Soup Cooked With Spinach

The soup is simple, does not spend too much time and effort in processing, and is easy to bring rice in hot sunny days.
Ingredients (for 4 people):
1 kg of clams, 300 g of spinach, a purple onion, spices including fish sauce, salt, soup powder, and main noodles (if the main noodles can be eaten).
Processing:
Clam purchased to bring out the shell, then soak in rice water once and water for about 30 minutes, leave clams open to remove sand.
Onions peeled, washed and crushed. Spinach rinses each leaf and then chopped

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Put the clams in the boiling saucepan until the water boils, all clams open their mouths, then turn off the heat. Keep clam broth for cooking soup. Pick up the clam intestines from the clam shell, then bring the clam intestines to stir fry with onions and a little fish sauce
Pour clam broth back into the saucepan and place it on the stove.



When the water is boiling, add the spinach and the fried clams, boil until boiling again, season to taste and then scoop the soup into a bowl.
Since clams and spinach are two solder foods, you can eat them with a hot dish such as salted eggplant or pickled bamboo shoots to help with chills.
Ha Nhung
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