Instructions: Prepare the stock: Heat the olive oil in a 5 quart pan over medium-high heat until hot. Add the onion, shallots, garlic, and chile and cook for 2 minutes.

Add the chicken broth, water, clam juice, wine, fish sauce and lemongrass.

Bring to a boil, reduce the heat, cover and simmer for 30 minutes. remove the lemon grass.

Add the clams, shrimp, and fish. Cover and simmer until the clams open and the shrimp turns pink, about 10 minutes. Add the tomatoes, green onions, basil and mint and cook for 1 minute. Stir in the sesame oil. As you serve the soup, discard any unopened clams.

Note: I served this with crusty bread and a cucumber salad sprinkled with chopped walnuts and chopped raw onion.

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