Filipino Clam Adobo

Total Time
30mins
Prep 5 mins
Cook 25 mins

Another recipe from "The Philippine Cookbook". Pretty tasty. Can make with shelled mussels as well. Serve with sticky rice.

Ingredients Nutrition

Directions

  1. In a 4-quart stockpot, boil shelled clams in garlic, vinegar, peppercorns and water. (Doesn't say for how long, fresh clams until done or precooked canned clams, 10 minutes?).
  2. Heat oil in frying pan.
  3. Remove clams from broth.
  4. Fry clams in oil until browned.
  5. Place clams back into broth and simmer for 10 minutes. Add salt or patis to taste.
  6. Serve hot with sticky rice.

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