Filipino-Style Clam Chowder (Tinolang Halaan)
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.
Filipino-Style Clam Chowder (Tinolang Halaan)
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.
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Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
5 min | 35 min | 40 min | 6 servings |
Ingredients
- 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
Instructions
- 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.
