1. Place clams in slated water for half an hour.
  2. Remove and put into hot water and cook until the clams open up.
  3. Drain and save the water.
  4. When the clams have cooled, remove from the shells and clean.
  5. Cook the onion, tomato and pepper with the coriander in a little oil until soft.
  6. Rinse the ñame well.
  7. Strain into a pot the water the clams were cooked in to remove any sand.
  8. Add to this water the cooked vegetables, the ñame and the clams.
  9. Simmer about 20 minutes or until the ñame is tender.

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