"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Friday, September 23, 2011

Adobong Halaan (Clams Adobo)

As I've mentioned in my previous adobo post, Filipinos can cook almost any vegetables and meat adobo-style. Indeed, Philippines is rightly to be called the Adobo republic. And we are so fortunate of having rich seafoods being an archipelagic country surrounded by vast water. We have so many white sand beaches we can boast of... so many places to explore and visit, imagine we have 7,107 islands... been to about 20 I guess?
Now going back to Adobo!
Here's another one you should try, Adobong Halaan (Clams Adobo). This is very easy to prepare and doesn't take much time to cook. 
This is another favorite dish i like. It's so tasty. My sister bought 2 kilos of fresh clams from the market early this morning. She's been bugging me for days to cook this adobo. She just came home from the US and she's been craving for filipino foods, and this one tops her list. 

2 kilos fresh clams (halaan)
5 cloves garlic, finely minced
1 small red onion
1/2 thumbsized ginger, thinly sliced
1/8 tsp ground blackpeppercorn
2.5 tbsp soy sauce
2 tbsp vinegar
1 tbsp oil
1 tsp hot sauce (optional)

  • Wash clams. Drain.
  • Place the clams in a pot. No need to add water, it will produce its own broth. Cover and cook until the clams opened up it shells. Turn off heat. Remove shells from broth. Set aside the broth for later use. Let the clams cool, then remove from shells. This makes about 2 cups when shells are removed.
  • In a pan, heat oil. Saute ginger, garlic and onions. Add soysauce, vinegar and clams. Add about 4 tbsp of broth. Season with pepper. Cover and simmer for about 3-5 minutes.
  • You may add 1 teaspoon of hot sauce (optional) for a hot spicier taste. Enjoy! Serve with rice.

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday ,  Anyone Can Cook , Simply Delish Saturday , Weekday Potluck               


Anonymous said...

Yummy .Veges with clams.Rxcelent

nuts said...

new recipe again, thanks to FTF for discovering more recipes every week.

Kim, USA said...

Oh my this I missed so much. It's different when it's fresh when you cook it, it taste really good. Delish!

Rice Pudding

Mika said...

WOW ADOBO!!! You can never go wrong with adobo---it's my top 1 favorite filipino dish :)

♥ Willa @ Postage Journal♥ said...

Parang ang sarap naman nito,kaya lang hindi ako kumakain ng Halaan.

Dudut said...

hi! i am a subscriber of your site! what a unique dish you have here:)

thanks for visiting my site and for the follow!

the flying bird in your site is entertaining! cute!

looking forward for more encounters (virtually, for now) with you!

jellybelly said...

Ay this is sooo good! My friend's sister cooked this when I visited them. I'm ashamed to say I ate a lot considering it was the first time I met her :) Thanks for visiting my blog!

Pinoy Kitchenette said...

@Kim, USA
yes you're right, the taste is different when it's from the can...

Pinoy Kitchenette said...

thank you guys foryour nice comments.. Hace a great weekend!

agent112778 said...

this is yummy

heres my entry

KB said...

Looks delish.

We'd love you to share your recipes with us at
Simply Delish Saturday

Tetcha said...

I will definitely try to cook this! Thanks for sharing your recipe and for visiting my FTF entry!

Icar said...

i'm dropping by for weekday potluck!

more power!

icar of http://oflimesandlemons.blogspot.com/

Gene @ foodie said...

Akala ko nung una pata, clams pala. I never thought that it's possible to make use of shell foods as adobo. Fish adobo is already bizarre in my opinion.

Late visit Food Friday. Here's mine: Baked Cheese in Filo Pastry

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