Name: Filipino Clam Adobo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 cups littleneck clams, shelled (fresh or canned); 1 tablespoon garlic, finely minced; 3 tablespoons white vinegar; 1/2 teaspoon black peppercorns; 1 cup water; 2 tablespoons vegetable oil; salt or patis

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Recipe by Engrossed

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

Ready In:: 30mins
Serves:
Units:

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ingredients

2 cups littleneck clams, shelled (fresh or canned)
1 tablespoon garlic, finely minced
3 tablespoons white vinegar
¹⁄₂ teaspoon black peppercorns
1 cup water
2 tablespoons vegetable oil
salt or patis

directions

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?).
Heat oil in frying pan.
Remove clams from broth.
Fry clams in oil until browned.
Place clams back into broth and simmer for 10 minutes. Add salt or patis to taste.
Serve hot with sticky rice.

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RECIPE MADE WITH LOVE BY

@Engrossed

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@Engrossed

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

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creation by Engrossed

11/18/2006

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