Manila Clams with Savory Sauce

1. Sauté Manila clams on medium-high heat with the lid on for 5-7 minutes. 2. Switch off the heat and let the clams rest. 3. In a separate pot or pan, bring 1 tablespoon of oil to medium-low heat. 4. Add 1/2 cup of chopped onions, 1/3 cup of chopped green onions, and chopped Birds Eye chilis as desired. 5. Sauté for 30 seconds. 6. Prepare a slurry by mixing 3 tablespoons of corn starch with 1/2 cup of water, then add it to the pan to thicken the sauce. 7. Add 2 tablespoons of chicken powder, 1 tablespoon of MSG, and a dash of soy sauce. 8. Mix well and add water to loosen the consistency as desired. 9. Transfer the prepared sauce over to the cooked Manila clams. 10. Top with additional green onions before serving. Plate and enjoy!