As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
What Is Tinolang Halaan?
Halaan is the Tagalog word for clam, and tinola refers to a soup with a simple ginger-flavored broth. Tinolang halaan, then, is the Filipino version of clam chowder.
My mom made this dish when I was a child in the Philippines—and to this day, I sometimes crave this comforting soup. The recipe is easy to make and comes together quickly; it's not as much work as the American version of clam chowder. I hope you enjoy it as much as I do.
|Prep time||Cook time||Ready in||Yields|
- 1 pound clams
- 3 cups water
- 1 bag spinach
- 1 onion, chopped
- 1 tablespoon ginger, minced
- Salt and pepper, to taste
- Pinch Ajinomoto (MSG), optional
- Wash the fresh clams thoroughly under cold, running water.
- Boil water in a pot and add the ginger and onion.
- Add the clams and simmer for about 5-10 minutes.
- Add the spinach.
- Season with salt, pepper, and Ajinomoto.
Tips and Variations
- Feel free to substitute other vegetables besides spinach.
- You can use packaged, frozen clams instead of fresh clams.
- Saute the onions and ginger first, if desired.
- Garnish with green onions before serving.