Ingredients.

• 2 lbs clams.
• 1 litre of water.
• 2 tomatoes (cut into wedges).
• 1/2 unripe pineapple (cut into pieces).
• 1 shallot (finely chopped).
• 1 ginger (crushed).
• Green onion (chopped), laska leaves (chopped).
• Fish sauce, sugar, salt and vegetable oil.
• Tamarind pulp.

Instructions.

• Place the clams in a large bowl, cover with cool water and soak for 1 hour, the helps the clams to realease the sands inside.
• Soak tamarind pulp with warm water for about 30 minutes, then push through a sieve and discard solids.
• Bring 1 litre of water to a boil in a pot over medium high heat, add clams. When the shells are open, remove clams from the pot, pour them into a sieve and remove the shell. Drain and rinse clams and set aside. Keep the boiled clams liquid.
• Heat vegetable oil in a large saucepan, add shallot and fry well until golden, add tomatoes and continue to stir-fry until tender. Then add the boiled clams liquid. Add pineapple, tamarind liquid and bring to a boil for about 10 minutes. Add fish sauce, salt and sugar to taste.
• About 5 minutes before finished, add clams (removed the shell).
• Add green onion and laska leaves on top.
• Serve hot.