halaan

Clams in Ginger Soup

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Ingredients:
1/2 kilo fresh clams(halaan)
1 tablespoon vegetable oil
1 onion, sliced
2 thumb-sized ginger, finely sliced
3 cloves garlic, minced
4 to 6 cups water, add more water if necessary
patis (fish sauce) to taste
ground black pepper to taste
chili leaves(dahon ng sili)

Procedures:
Part 1
1. Wash the clams thoroughly and drain.
2. Place the clams in a bowl with water and salt.
3. Cover for several hours or overnight. This will allow the clams to expel sand.

Part 2
1. In a pot, heat oil and saute ginger, union and garlic.
2. Pour water then bring to boil. Season with fish sauce and pepper.
3. Add clams then simmer for another 3 minutes or until shells are opened. Discard shells that did not open.
4. Adjust seasoning according to taste.
5. Add chili leaves and simmer for 2 minutes.
6. Remove from heat then serve.

Clams Three Cheese Pasta

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Ingredients:
500 grams spaghetti or any pasta
800 grams clams(halaan)
1 pack Three Cheese pasta sauce
1/2 cup Parmesan cheese, grated
1/4 cup sliced shiitake mushroom
3 tablespoons vegetable oil
1/2 head garlic, peeled and chopped
1 onion, chopped
salt and pepper to taste
parsley for garnishing(optional)

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat oil then saute garlic, onion and mushroom then saute for 2-3 minutes.
2. In a same pan, add clams then cover and simmer until shells open.
3. Add three cheese pasta sauce and grated cheese then keep stirring for about 3 minutes.
4. Adjust seasoning with salt and pepper.
5. In a serving plate, arrange pasta then add the sauce on top. Sprinkle with remaining grated cheese and garnish with parsley. Serve!

Creamy Clams Carbonara

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Ingredients:
500 grams spaghetti or any pasta
800 grams clams(halaan)
3 tablespoons vegetable oil
1/2 head garlic, peeled and chopped
4 strips bacon, cut into cubes and fried
1 onion, chopped
1/4 cup sliced shiitake mushroom
1 big can evaporated milk
2 x 250 ml all purpose cream
1/2 cup Parmesan cheese, grated
salt and pepper to taste
parsley for garnishing(optional)

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat oil then saute garlic, onion and mushroom then saute for 2-3 minutes.
2. In a same pan, add clams then cover and simmer until shells open.
3. Add the evaporated milk and all purpose cream then bring to boil while keep stirring.
4. Add the grated cheese then keep stirring for about 3-5 minutes or until beginning to thicken.
5. Add fried bacon then adjust seasoning with salt and pepper.
6. In a serving plate, arrange pasta then add the sauce on top. Sprinkle with grated cheese and garnish with parsley. Serve!

Ginataang Halaan with Sigarilyas

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Filipino Style Recipe: Ginataang Halaan with Sigarilyas is a simple yet delicious seafood dish that’s commonly served by Filipinos. The usual way of eating clams is by using your hands then scoop the meat out of the shell using your mouth. This is usually served during rainy season and it’s a good source of energy for lactating mothers.

Ingredients:
1/2 kilo fresh clams(halaan), Wash thoroughly and drain
1 cup coconut cream (1st extract)
1 cup coconut milk (2nd extract)
5 pieces sigarilyas (winged bean), chopped
3 cloves garlic, crushed
1 thumb-sized ginger, thinly sliced
1 onion, sliced
1 tomato, chopped (optional)
1-2 siling labuyo (bird’s eye chili), chopped (optional)
2 pieces green chili (siling haba)
fish sauce(patis) or salt and ground pepper to taste
butter or cooking oil

Procedures:
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 labuyo and tomatoes then continue sauteing for 3 minutes.
3. Pour coconut milk and simmer for 5 minutes until reduced. Keep stirring.
4. POur coconut cream and bring to boil then add in clams. Cook for 3 minutes.
5. Add in green chili and sigarilyas then cook for another 3 minutes.
6. Adjust seasoning with salt and ground pepper.
7. Continue cooking over a high heat until all clams shells are open.
8. Transfer to serving bowl then serve with steamed rice.

Sinabawang Halaan

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Filipino Style Recipe: Sinabawang halaan recipe or clam soup is a simple yet delicious seafood dish that’s commonly served by Filipinos. The usual way of eating clams is by using your hands then scoop the meat out of the shell using your mouth. This is usually served during rainy season and it’s a good source of energy for lactating mothers.

Estimated time of preparation: 8 minutes(plus soaking time)
Estimated time of cooking: 15 minutes
Good for 3-5 persons.

Ingredients:
1/2 kilo fresh clams(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

Procedures:
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.

Tinolang Halaan

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Filipino Style Recipe: Tinolang halaan or clams is another simple seafood dish that usually served by Filipinos. Usually to eat the clams using your hands and scoop the meat out of the shell using your mouth. This simple Filipino recipe is usually served during rainy season specially to lactating mothers.

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

Ingredients:
1 kilo fresh clams(halaan)
1 bundle malunggay leaves
1 small green papaya, sliced diagonally
1 bundle sweet potato tops(talbos ng kamote)
3 cloves garlic, crushed
1 thumb-sized ginger, thinly sliced
1 onion, sliced
3 cups water or soup from rice cooking(sabaw-sinaing)
fish sauce or salt and ground pepper to taste
3 tablespoons cooking oil

Procedures:
Part 1
1. Wash the clams thoroughly and drain. Place the clams in a container 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 casserole, heat oil then saute ginger, garlic and onion until translucent.
2. Add clams and fish sauce then cover and simmer until shells open.
3. Pour in water then cover and simmer for another 3 minutes.
4. Add green papaya, simmer for about 5 minutes or until papaya is tender but not overcooked.
5. Adjust seasoning with fish sauce and ground pepper.
6. Add malunggay leaves and sweet potato tops then simmer for a few seconds.
7. Remove from heat then transfer to serving bowl. Serve hot.

Baked Buttered Tahong

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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

Ingredients:
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)

Procedures:
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.