Kaggu Soup

Method

1. Scrub the clams and soak briefly in clean salted water, then rinse; discard cracked shells or clams that do not close when tapped.
2. Bring water, onion, garlic, ginger, and tomatoes to a simmer and cook until the tomatoes begin to soften.
3. Add fish sauce and green chili and taste the broth before the shellfish goes in.
4. Add the kaggu, cover, and cook only until the shells open.
5. Discard any shell that remains closed, then add the leafy greens and simmer for one minute.
6. Adjust pepper and fish sauce without overpowering the natural clam liquor.
7. Serve immediately with calamansi and rice.