Easy dinner with plenty of easy shortcuts and ingredients…Store bought cored pineapple, Gourmet Garden ginger, garlic,and lemongrass for starters. About 2-3 cups water.

Notes: 1 dozen fresh clams, scrubbed and soaked in salt water for at least 30 minutes, 2 green onions, sliced, a small handful of Umami bomb small tomatoes, halved, fresh bean sprouts I was out of fish sauce so I added about 1/2 teaspoon anchovy oil from the jar (or 2 teaspoons fish sauce) and a splash of Low Sodium Soy Sauce if using anchovy oil. Cilantro for garnish and clams…

Add about 1 cup of water to a pan along with some sprigs of cilantro, a chopped green onion, and 3 cloves of peeled garlic. Add the clams, bring to a boil and steam clams until each one just opens, place in a bowl and set aside until soup stock is finished. Save the clam cooking stock, but strain in case some sand is in the bottom. Rinse the pot and add fresh water 2+1/2 cups water and the seserved clam stock. Squeeze in about 1/4 teaspoon of the Gourmet Garden garlic, lemongrass, and ginger. Simmer for 5 or so minutes and add the tomatoes and pineapple wedges. Add fish sauce (or anchovy oil and splash of Soy Sauce, simmer for 5 minutes. Pour hot stokover clams, garnish with bean sprouts and cilantro. Serve hot.