Pipi (Kepah) with Leek

Serves 3 - 4 people

Ingredients:
1 kg Pipi (Kepah) or Lala or Clams
1 fresh Leek (sliced)
4 slices ginger
1 clove garlic (minced)
2 tablespoon rice wine
1/4 white pepper
1 tablespoon concentrated chicken stock (or abalone stock)
6 cups water
1 tablespoon cooking oil
2 chili padi/ birds eye chili (sliced)

Directions:
1. Heat pot and add oil. Fry garlic and ginger (and chili padi) until fragrant. Add leek and fry until it is soft.

2. Add water and stock, bring to boil. Placed well washed Pipi into pot and boil for 5 minutes (until it all opens).

3. Add rice wine and and pepper, boil for another 3 minutes. You may want to salt to taste at this point.

4. Serve in large bowl and garnish with fresh spring onion.