A light, gingery Filipino-style clam soup with fresh vegetables—perfect for a comforting, healthy meal.
Cooking Tips:
• Clean clams well by soaking in salted water for at least 30 minutes to purge sand.
• Do not overcook clams to avoid rubbery texture.
• Add lemon juice at the end to preserve its fresh, tangy flavor.
Ingredients Tips:
• Kamote tops can be replaced with spinach or malunggay leaves.
• Use fresh young ginger for a more fragrant broth.
• If baby corn is unavailable, substitute with fresh corn kernels.
Kibaw Shell (Clam) Soup
Alight, gingery Filipino-style clam soup with fresh vegetables—perfect for acomforting, healthy meal.
Ingredients
- 2 tbsp cooking oil
- 2 thumb-size ginger sliced thinly
- 6 cloves garlic minced
- 1 medium onion chopped
- Salt and pepper to taste
- 3 kg kibaw shell clam, cleaned
- 4 cups water
- 1 can baby corn drained
- 2 cups sliced cabbage
- A handful of kamote tops sweet potato leaves
- ½ slice of lemon juice
Instructions
Cook the Base:
- Heat cooking oil in a large pot over medium heat.
- Sauté ginger, garlic, and onion until fragrant.
- Season lightly with salt and pepper.
Cook the Clams:
- Add kibaw shells and stir to coat with the aromatics.
- Pour in water and bring to a boil.
- Simmer for about 5–7 minutes or until shells open. Discard any that remain closed.
Add Vegetables:
- Stir in baby corn and cabbage. Cook for 2–3 minutes.
- Add kamote tops and cook for another 1–2 minutes until just wilted.
Finish and Serve:
- Squeeze in lemon juice and adjust seasoning with more salt and pepper if needed.
- Serve hot with steamed rice.
