Steps
- 1
Wash clams and throw out any dead ones
- 2
In a large stock pot melt your butter
- 3
Add onion, minced garlic and quartered tomates to melted butter. Cook until onions are translucent and tomatoes are mush.
- 4
Add soy sauce and water and bring to a simmer.
- 5
Add clams and cover stock pot. Cook over medium heat until all the clams have opened.
- 6
Serve clams and juices over steamed rice. Enjoy
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