Whisk broth mixture; add to wok.
1/2 small onion, chopped.1 small carrot, chopped.
24 cherrystone clams, scrubbed.Two 1-inch-thick slices of white bread, crusts removed and bread cubed.1/2 cup minced bacon.
1/4 cup olive oil.1/3 cup minced onion.
1/3 cup minced red bell pepper.
1/3 cup minced celery.Add the onion, chile, ginger, and garlic and cook, stirring often, until the onions are translucent, about 4 minutes.
Add the tomatoes and spices and cook, stirring often, until the spices are toasted and the tomatoes soften, 2 to 3 minutes.. Add the eggs.Stir until the eggs are softly scrambled, about 2 minutes.
Stir in the lemon juice and serve right away, garnished with the chopped cilantro.. Save.(Keep screen awake).chopped fresh tarragon.