FILIPINO CLAM ADOBO

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Filipino Clam Adobo image

Another recipe from "The Philippine Cookbook". Pretty tasty. Can make with shelled mussels as well. Serve with sticky rice.

Provided by Engrossed

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups littleneck clams, shelled (fresh or canned)
1 tablespoon garlic, finely minced
3 tablespoons white vinegar
1/2 teaspoon black peppercorns
1 cup water
2 tablespoons vegetable oil
salt or patis

Steps:

  • In a 4-quart stockpot, boil shelled clams in garlic, vinegar, peppercorns and water. (Doesn't say for how long, fresh clams until done or precooked canned clams, 10 minutes?).
  • Heat oil in frying pan.
  • Remove clams from broth.
  • Fry clams in oil until browned.
  • Place clams back into broth and simmer for 10 minutes. Add salt or patis to taste.
  • Serve hot with sticky rice.

Nutrition Facts : Calories 149.6, Fat 7.9, SaturatedFat 1, Cholesterol 38.6, Sodium 65.7, Carbohydrate 3.7, Sugar 0.1, Protein 14.6

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