Clams in Broth / Clear Soup

Clean/scrub clam shells. Discard open ones, they are dead.

In a pan, saut in butter, the garlic and onions until cooked. Add the tomatoes and ginger. Continue sauting then transfer to a pot.

Add the clams and mix a bit, then add water enough to cover the shells. Add fish sauce according to how salty you want it. Add more ginger if desired. Add 7-up if desired, for sweetness. Stir in the chili leaves. Taste and adjust accordingly.

Bring to a boil until clams open. Turn off heat. Discard closed shells. Serve while hot.