Halaan/Clam Soup

I'll be sharing some of the dishes that I'm cooking and hopefully my blog readers will benefit from it. On my first post, I mentioned that I'm getting recipes from cookbooks and through searching on the internet. So, most, if not, all of the recipes that I'll be posting here are not mine unless I stated that it's mine. Also, please bear with me as I'm still trying to practice how to take "instagram-worthy" pics. I'm using my Iphone to take pictures most of the time so it will be easier to upload and share and it's also the most accessible for me rather than using our SLR cam.

For my first recipe to share, it will be Halaan/Clam Soup. This has been a favorite of our family, especially me, when I started breastfeeding, since malunggay, which is one its ingredient is very well known to help boost breastmilk supply. We like our Halaan/Clam Soup with lots of ginger to make it more flavorful and spicy.

Here are the ingredients and cooking procedures:

halaan/clams (washed thoroughly)

garlic

onion

ginger

malunggay leaves (you can also substitute this with chili leaves/dahon ng sili if you want)

salt & pepper to taste

water

green chili/siling haba

butter (I used butter instead of oil to saute to make the soup more flavorful)

1. Melt butter in a pot and saute garlic, onion and ginger.

2. Add halaan/clams then saute for few minutes.

3. Add water. Cover and let it boil.

4. Season with salt and pepper to your desired taste.

5. Continue cooking until all the clams open.

6. Add malunggay leaves and green chili.

7. Serve hot and enjoy.