CLAMS FILIPINO (from The Spaghetti Sauce Gourmet by David Joachim)

1/2 c. chopped onion
2 T. vegetable oil
2 t. pre-minced, oil-packed, garlic
1 t. ground turmeric
1 t. refrigerated pre-grated fresh ginger
1 c. refrigerated or jarred tomato Marinara sauce with mushrooms
1 1/2 c. water
1/4 c. soy sauce, preferably low-sodium
100 littleneck clams (about 7 lb., or 195 gr.)

In a large pot, over medium-low heat, combine the onion, oil, garlic, turmeric and ginger. Cook, stirring, til the onion is soft (about 5 minutes). Add the tomato sauce, water and soy sauce. Increase the heat to high. Bring the mixture to a boil. Add the clams. Stir. Cover and cook, stirring occasionally, til the clams open (about 6 minutes). Serve in large bowls with the sauce. The sauce can be prepared well in advance, even refrigerated, and the clams cooked in it just before serving.
(yield 4-6 servings)

From the December, 2006, Menu Minder