Clams

• 1 kg. clams
  2 tbps. oil
  2 cloves garlic, chopped
  1 small onion, chopped
  1 small thumb-size ginger, chopped
  
  Procedure:
  Wash and clean clams in cold water. (Water will help to remove the sand from the clams). In a deep pan, saute onions & ginger in hot oil, add clams (don't put water unless your recipe is for a soup) they release a natural salty juice and cover pot and cook over high heat about 5 minutes or just until clams open. Do not overcook as clams becomes tough (discard clams that will not open).
  
  
  Tips: Do not put salt. Clams juice are naturally salty. If you'll make a clam soup then add about 8 cups of water and salt to taste.