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Filipino Clam Adobo

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

Ready In:
30mins
Serves:
Units:

ingredients

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