Clam and Native Corn Chowder

Clam Chowder in the Philippines is very simple. It has a very clear light broth and uses “halaan” or baby clams that adds a nourishing flavor to the dish. With a short list of ingredients and very easy steps, this dish can be cooked with a little amount of time.

Clam and Native Corn Chowder
Prep time
Cook time
Total time
Baby spinach leaves can be used as an alternative to chili leaves
Recipe type: lunch/dinner
Cuisine: Filipino
Serves: 6-8 people
  • 2 tbsp Cooking Oil
  • 1tbsp Garlic, chopped
  • ¼ cup Onion, chopped
  • 1 tbsp Ginger, sliced thinly
  • 2 cups Native Corn, grated
  • ½ kilo Fresh Clams (Halaan)
  • 2 cups Water
  • ¼ cup Fish Sauce
  • To Taste Salt and Pepper
  • 2 cups Sili Leaves or Spinach
  1. Clean and brush the clam shells under running water. Make sure to remove any moss and hair around it. Let it sit in a basin of water for 20 minutes until it spits out any remaining sand inside the shell.
  2. In a large pot, heat the oil and sauté the garlic, onion and ginger in medium heat. Add in the corn and clams and simmer for 5 minutes.
  3. Pour in the water and let it simmer for 5-10 minutes or until the clams open and the corn is tender.
  4. Season with fish sauce, salt, and pepper until you get your desired taste.
  5. Add the chili leaves and let it simmer for a further two minutes until the leaves have wilted.
  6. Serve while steaming hot.


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