Tinolang Halaan
Clam Soup in a Ginger Broth
Krizell•Mar 15, 2025
I love tinola. When I found out there was a clam version I knew I had to try it. It’s a simple soup that is light and delicate but so delicious and full of flavor. I am still perfecting this recipe as this was my first time making this but I’ll give you what I have for now and you can adjust as needed. :)
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Instructions
Soak clams (3 lb) in a salt water bath (2 Tbsp kosher salt per 1 quart of water for 15 minutes up to 2 hours). Rinse and scrub. Discard any that are open.
In a large pot, heat oil (1 Tbsp) over medium heat.
Sauté shallot (1), garlic (4 cloves), and ginger (2 inch pieces) until fragrant and soft, about 2-3 minutes.
Add in chayote (1) and season with salt (1 tsp).
Add in clams, shrimp bouillon (1), and chili peppers if using plus enough water to fully cover all the clams. Cover and cook for about 10 minutes or until clams have opened.
Next, add chili leaves (1 package). Mix well to combine. Cook for 1 minute.
Season with fish sauce, salt (1 tsp), and pepper (2 tsp).
