Canh Nghêu Thì Là

1/2 lb clam meat
2 roman tomato
1/2 cup dill, cut into 2-inches length
3 cups chick broth
1 green onion, sliced
1 t tamarind soup base (optional)
1 T fish sauce
1 red hot chili pepper, thinly sliced
sugar and pepper to taste

Put a medium pot of water (about 6-8 cups) on high flame, bring to boil.
Wash tomatoes, cut stem end, and core an X through the skin on the other end. Blanch them in boiling water for 5-30 seconds. Check the skin on the X, if it looks like it's peeling away then take them out, peel the skin off in cold water. Cut tomatoes as desired.
Add 3 cups of chicken broth into a medium pot, add tomatoes, bring to boil and simmer for 5 minutes. Add tamarind mix, sugar (If using tamarind- optional). Add clam meat, bring back to boil. Add fish sauce, dill, green onion, chili pepper. Serve hot.