by Ariel Jasa
Not your usual Halaan soup or clam soup, this recipe certainly is for the adventurous spirit in you. If you want the usual ho-hum, so-so seafood soup, go to the Tinola-like route -- (or this recipe minus the soda and chili peppers).
But for an interesting twist, I added a bottle of sprite soda, which gave it some depth and sweetness, and long chili peppers for a little heat.
Cooking the soup is quite easy -- the cleaning of the clams is not so, depending on where they were bought.
I soak the clams in water for about an hour to spit out the dirt inside, then I brush the shells one by one to take off the dirt - then rinse them.
Also, I cook them rather quickly - about 5 to 6 minutes after the liquid boils, otherwise the clams would be real tough and chewy.
1/2 Kilo Halaan or Clams
1 Bottle Sprite 250 ml. soda
1 cup Water
4 cloves Garlic, minced
1 piece Onion
1 thumb size Ginger
1-2 long chili peppers (siling pang-sigang) (optional)
1 bundle Sili leaves
2 tablespoon Fish sauce ( patis)
Salt and Pepper to taste
1. Saute the garlic, onion and ginger in oil.
2. Add clams, fish sauce and chili peppers and cook for a minute.
3. Pour in the soda and water, bring to a boil and cook for about 5 minutes or until the clams opens up.
4. Season with salt(if needed) and pepper, then add the sili leaves.
5. Serve hot with steamed white rice.
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