Authentic Davao Imbaw Soup (Clam Shell Soup)
Imbaw is a cherished clear soup from Davao, Philippines, featuring fresh mangrove clams gently simmered with aromatic lemongrass, ginger, tomatoes, and spring onions. This light yet flavorful broth showcases the natural sweetness of the clams while embodying the coastal traditions of Mindanao cuisine. Historically valued for its lactation-supporting properties, this simple yet elegant dish represents the intersection of nourishment and cultural heritage in Filipino cooking.
Equipment
- Large pot (kaldero) For cooking the soup
- Strainer [Salaan] For cleaning the clams
- Sharp knife (kutsilyo) For cutting vegetables
- Cutting board (Sangkalan) For preparation
- Measuring cups (panukat) For accurate measurements
- Ladle - sandok For serving
- Wooden spoon (sandok na kahoy) For gentle stirring
- Large bowl (Mangkok) For soaking clams
Ingredients
- 1 kg Imbaw or large clams thoroughly cleaned
- 5 cups water Tubig
- 2 ripe tomatoes Kamatis, halved
- 1 spring onion Dahon ng Sibuyas, sliced
- 2 stalks lemongrass Tanglad, tied and knotted
- 1 medium onion Sibuyas, chopped
- 1 thumb-sized ginger Luya, peeled and julienned
- Sea salt Asin to taste
Instructions
- First, soak your clams in salted water for 30 minutes to remove any sand, then scrub the shells clean and rinse well under running water. While the clams are soaking, cut your tomatoes into halves, slice the spring onions thinly, bruise and tie the lemongrass into knots, chop the onions finely, and cut the peeled ginger into thin strips.
- Pour 5 cups of water into a large pot and bring it to a full boil over high heat. Once boiling, add your tomatoes, ginger, onion, spring onions, and knotted lemongrass. Cover the pot and let everything simmer over medium heat for 3 minutes – this step infuses the water with all the aromatic flavors.
- Remove the lid and gently add your cleaned clams to the pot. Season with sea salt to taste. Reduce the heat to low and let the soup simmer for just 1-2 minutes, until the clam shells open up. Watch carefully as overcooked clams can become tough. Remember to discard any clams that don't open during cooking.
- That's it – your Imbaw soup is ready to serve hot in bowls. You can add some fresh spring onions on top and serve with calamansi or lemon wedges on the side. Best enjoyed with steaming white rice and, if you like some heat, fresh bird's eye chilies.
- Note: You'll know the soup is perfect when the broth is clear, not cloudy, and has a delicate seafood aroma with hints of ginger and lemongrass.
Tips from Lola's Kitchen
- Choose clams that are tightly closed and feel heavy for their size
- If a clam doesn't open during cooking, discard it
- Don't overcook the clams as they can become tough
- The broth should be clear, not cloudy
- Add chili leaves (dahon ng sili) for extra Filipino flavor
- Use minimal stirring to keep the broth clear
Nutrition
Calories: 185kcalCarbohydrates: 12gProtein: 28gFat: 3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 12mgPotassium: 154mgFiber: 2gSugar: 2gVitamin A: 542IUVitamin C: 15mgCalcium: 14mgIron: 14mg
Tried this recipe?Let us know how it was!