Clam Soup

1/2 kilo fresh clams(tulya/halaan), Wash thoroughly and drain
3 cloves garlic, crushed
1 thumb-sized ginger, thinly sliced
1 onion, sliced
1 tomato, chopped
2 cups water or rice washing
3 tablespoon fish sauce(patis) or salt
1 teaspoon ground pepper
butter or cooking oil

Part 1
1. In a large bowl, place clams with water and salt. Cover and set aside for several hours or overnight. (This will allow the clams to expel sand).

Part 2
1. In a wok, melt butter then saute ginger, garlic and onion until translucent.
2. Add tomatoes then continue sauteing for 3 minutes.
3. Add fish sauce and the clams then saute for another 2 minutes.
4. Pour water then cover and let boil. Adjust seasoning with salt and ground pepper.
5. Continue cooking over a high heat until clams open.
6. Transfer to serving bowl then serve with steamed rice.

Baked Buttered Tahong

Filipino Style Recipe: baked buttered tahong or halaan is another easy and simple seafood appetizer dish. Normally the tahong comes stir fried or boiled until shells open and discard the top cover. Top with butter, garlic and grated cheese then baked until melted.

Estimated time of preparation and cooking: 20-25 minutes
Good for 3-4 persons

1 kilo large tahong(mussels) or halaan(clams)
1/2 cup butter, softened
5 gloves garlic, finely chopped
salt and pepper to taste
1 thumb-sized, ginger, minced(optional)
1/2 cup chopped parsley(optional)
1/2 cup grated cheese(quick melt)(optional)

Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain and remove top shell. Set aside.

Part 2
1. In a bowl, combine butter, garlic, parsley, salt and pepper. Mix well.
2. Top each mussel meat with mixture and grated cheese then arrange on baking tray.
3. Bake over 250 Fahrenheit for 15 minutes.
4. Remove from the oven and transfer to a serving plate. Done.