Filipino Clam Adobo

READY IN: 30mins
Recipe by Engrossed

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

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a