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.
- 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
- 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.
- 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.
- Pour in the water and let it simmer for 5-10 minutes or until the clams open and the corn is tender.
- Season with fish sauce, salt, and pepper until you get your desired taste.
- Add the chili leaves and let it simmer for a further two minutes until the leaves have wilted.
- Serve while steaming hot.
Check the video recipe at www.youtube.com/maputingcooking/
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