The more common way of preparing this simple soup is to add sili leaves to the clams after the heat has been turned off. The pot is covered for a few minutes to allow the sili leaves to wilt before serving. But after I gave birth to my first child, my father would make this soup using malunggay leaves. Whether there is a scientific basis for it or it is simply another old wives’ tale, I am not sure, but my father said malunggay helped with the production of breast milk. He wanted the best for his granddaughter.