Mule foot clams in broth

Thoroughly scrub the exterior of the mule foot clams under cold running water to remove any sand or debris. Discard any mule foot clams that are open and do not close when tapped.

Finely dice the white onion. Mince the garlic. Dice the Roma tomatoes. Slice the serrano chile into thin rounds.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced white onion and cook until softened, about 5 minutes.