Fresh Tulya (Small Clams) Soup

Directions

1. Wash the 'tulya' thoroughly under cold running water.
2. Chop onion, shallots, and ginger. Crush the garlic.
3. Melt the butter in a large sauce pan and sauté all the vegetables for 3 to 4 minutes.
4. Add tulya and pour in the fish stock together with a similar quantity of cold water. Bring to a boil.
5. Add chili leaves and cook over a high heat until clams open.
6. Lower the heat. Season with salt, freshly ground pepper and monosodium glutamate. Simmer over low heat for 2 minutes.
7. Remove the curry leaves before transferring to a soup bowl.
8. Serve hot.