Instructions: * Note: Look for rice crusts in Chinese markets.

Place a wok or 6-quart pot over high heat. Add the vegetable oil, swirling to coat the sides. Add the garlic, chiles, green onions, and chili paste and cook, stirring, until fragrant, about 10 seconds. Add the chicken broth, clam juice, chopped cilantro, lime juice, fish sauce, and sugar. Bring to a boil. Add the clams; cook until the clam shells open, about 5 minutes. Add the scallops, mushrooms, and tofu and cook until the scallops turn opaque, about 2 minutes. Keep warm while preparing the rice crusts.

Set a wok in a ring stand and add oil to a depth of about 2 inches. Place over high heat until the oil reaches 375 degrees. Add the rice crusts, half at a time, and cook them, turning occasionally, until puffed, about 15 seconds. Lift the crusts out and drain them on paper towels.

Pour the clams and broth into a warmed serving bowl and carry it to the table. Bring the hot fried rice crusts to the table and carefully slide them into the broth. Garnish with cilantro sprigs.

This recipe yields 4 to 6 servings.

Comments: Hot and spicy seasonings from Southeast Asia flavor this wonderful, very impressive soup. You wont hear the clams pop open - the sign that they are cooked - but get ready for plenty of sizzle when you slide the rice crusts into the fiery brew.

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