Ingredients

1 tablespoon olive oil
2 cups chopped onions (2 medium)
3 teaspoons minced garlic
4 pounds fresh tomatoes, coarsely chopped (about 8 cups)
3 tablespoons minced fresh ginger
2 tablespoons sugar
1/2 teaspoon chopped Thai chili pepper
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon bottled fish sauce
1 pound large shrimp, peeled and deveined
16 littleneck clams in shells
1/4 cup green onions (scallions), cut julienne
1/4 cup chopped fresh cilantro

Directions

In a large skillet, heat oil over high heat. Add onion and garlic; cook and stir until tender, about 7 minutes. Add tomatoes, ginger, sugar, Thai pepper, soy sauce, sesame oil and fish sauce; stir until well blended. Bring to a boil; reduce heat and simmer for 15 minutes, stirring occasionally. Add shrimp and clams; cook until clams open, about 15 minutes. Serve garnished with green onions and cilantro. Makes 8 servings.