Clam Soup with Ginger and Chilies
Simple but tasty, this clam soup with ginger and chilies has flavors associated with Filipino cuisine, as well as cuisines of Southeast Asian neighbors.
Servings: 4 people
Ingredients
- 600 grams fresh clams
- 2 shallots - (or 1 large onion)
- 2 thumb-sized pieces ginger
- 4 to 6 chilies - (I used a combination of picante and Thai)
- 4 cloves garlic
- 1 tablespoon cooking oil
- patis (fish sauce) - to taste
- snipped cilantro - to garnish
Instructions
- Rinse the clams in running water.
- Place in a bowl, cover with water and soak for several hours in the fridge, changing the water several times. The clams should open during the soaking time and expel any sand trapped inside the shells.
- Rinse again several times to make sure that the water runs clear and the clams are free from any traces of sand.
- Thinly slice the shallots or onion.
- Peel and thinly slice the ginger.
- Mince the garlic.
- Slice the chilies.
- Heat the cooking oil in a pot.
- Saute the shallots (or onion), ginger, garlic and chilies with a tablespoon of patis until fragrant and quite dry, about three minutes.
- Pour in about six cups of water.
- When the water boils, dump in the cleaned clams.
- Ladle the soup into bowls, garnish with snipped cilantro and serve hot.
- Bring to the boil once more and allow to boil, uncovered for one minute.
- Turn off the heat. Season with fish sauce.
- Allow the clams to finish cooking in the residual heat for about three more minutes.
Cook’s Notes
Updated from a recipe originally published in April 11, 2011
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Bagnet Sinigang
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