Rau mong toi, or according to Cook's Thesaurus, Vietnamese spinach (slippery greens, saan choy, etc.), can be found in any Asian market, and is great with seafood. We usually have it with shrimp, but I was craving clams, and found that clams work just as great. Cherrystone or littleneck clams work better than smaller clams, because you have that bite into the juicy, non-overcooked clam meat. Such a good soup for the cold winter day!

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