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Tinolang Halaan (Filipino Clam and Ginger Soup)

Tinolang Halaan (Filipino Clam and Ginger Soup)

Tinolang Halaan (Filipino Clam and Ginger Soup) is a coastal Filipino dish where fresh clams are simmered in a clear, aromatic broth infused with julienned ginger, garlic, and onions. The clams release their natural sweetness into the broth, which is delicately seasoned with fish sauce and black pepper, creating a light yet satisfying soup traditionally served with steamed rice and fried fish. This minimalist approach to seafood cookery showcases the Filipino culinary philosophy of letting premium ingredients speak for themselves.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 4
Calories 180 kcal
Difficulty Medium

Equipment

  • Large Pot with Lid (Kalderong may Takip) For properly steaming the clams and maintaining temperature
  • Fine-mesh strainer (salaan) For cleaning clams and removing any sand
  • Sharp knife [Matalas na kutsilyo] For julienning ginger and chopping aromatics
  • Wooden spoon (sandok na kahoy) For gentle stirring without scratching your pot
  • Measuring cups and spoons (Panukat) For accurate ingredient portions

Ingredients
 

For the Soup:

  • 1 kg clams halaan, thoroughly cleaned
  • 1 thumb-sized ginger luya, julienned
  • 1 large onion sibuyas, chopped
  • 6 cloves garlic bawang, minced
  • 2 stalks spring onions dahon ng sibuyas, sliced
  • Fish sauce patis to taste
  • Freshly ground black pepper paminta
  • 2 tablespoons cooking oil
  • 4-5 cups water

Optional Garnish:

  • Extra spring onions
  • Calamansi halves
  • Thai chilies siling pangsigang

Instructions
 

  • Start by soaking the clams in cold salted water for 15 minutes to release any sand. While waiting, julienne your ginger, chop the onions, mince the garlic, and slice the spring onions. Thoroughly rinse the clams under running water, scrubbing the shells clean. Discard any clams that stay open when tapped.
  • Heat oil in a large pot over medium heat. Add the minced garlic and cook until light golden, about 30 seconds. Add the julienned ginger and chopped onions, then cook until the onions become translucent, about 2-3 minutes.
  • Add the cleaned clams to the pot. Pour in just enough water to barely cover the clams. Bring the pot to a boil over high heat, then immediately reduce to a gentle simmer and cover with a lid. Let the clams cook until their shells open, about 5-7 minutes.
  • Once most shells have opened, add the sliced spring onions. Season the soup with fish sauce and freshly ground black pepper to taste. Simmer gently for 2 more minutes to let the flavors meld. Discard any clams that didn't open during cooking.
  • Transfer to serving bowls immediately while hot. Serve with steamed rice and calamansi halves on the side. The entire cooking process takes about 30 minutes, with 15 minutes for preparation and 15 minutes for cooking.
  • Remember: Don't overcook the clams or they'll become tough. Add fish sauce gradually and taste as you go - you can always add more, but you can't take it away. The broth should be clear, not cloudy, which indicates fresh clams and proper cleaning.

Tips from Lola's Kitchen

Tinolang Halaan (Filipino Clam and Ginger Soup)
  • Tap each clam before cooking; discard those that don't close
  • Don't overcook the clams as they can become tough and rubbery
  • The broth should be clear, not cloudy - this indicates fresh clams
  • Add fish sauce gradually and taste as you go
  • Save the clam cooking liquid for seafood rice or noodle dishes
 

Traditional Serving Suggestions

  • Serve hot with steamed white rice (kanin)
  • Pair with fried fish (pritong isda) for a complete meal
  • Offer calamansi halves on the side
  • Serve with patis-calamansi dipping sauce for the clam meat
 

Troubleshooting Common Issues

  • Cloudy Broth: Ensure clams are properly cleaned before cooking
  • Tough Clams: Reduce cooking time; remove from heat as soon as shells open
  • Sandy Soup: Soak clams longer in salted water before cooking
  • Bland Taste: Add more ginger or fish sauce; ensure proper water ratio
 

Ingredient Alternatives

  • Clams: Manila clams, littleneck clams, or cockles
  • Fish Sauce: Sea salt (adjust to taste)
  • Spring Onions: Chives or leeks
  • Fresh Ginger: Ginger paste (1 tablespoon)
 

Storage & Reheating

  • Storage: Keep in airtight container in refrigerator for up to 2 days
  • Freezing: Not recommended for cooked clams
  • Reheating: Gentle heat until just warm; avoid boiling
  • Best Practice: Consume immediately for optimal taste and texture
 

Recipe Variations

  1. Spicy Version: Add Thai chilies or chili flakes
  2. Leafy Variant: Include malunggay or spinach leaves
  3. Citrus Boost: Add calamansi juice before serving
  4. Hearty Version: Add cubed potatoes or corn
 

Frequently Asked Questions

Q: How do I know if clams are fresh? A: Fresh clams should be tightly closed or close when tapped. They should smell like the ocean, not fishy.
Q: Can I make this ahead of time? A: Best served fresh. If needed, prepare aromatics ahead and cook clams just before serving.
Q: Why didn't my clams open? A: Discard any clams that don't open during cooking as they may not be safe to eat.
Q: Is this dish keto-friendly? A: Yes, clams are low in carbohydrates and high in protein, making this suitable for keto diets.
 
Tinolang Halaan (Filipino Clam and Ginger Soup)
Tinolang Halaan (Filipino Clam and Ginger Soup)

Nutrition

Calories: 180kcalCarbohydrates: 12gProtein: 22gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 11mgSodium: 34mgPotassium: 35mgFiber: 2gSugar: 0.04gVitamin A: 113IUVitamin C: 8mgCalcium: 30mgIron: 1mg
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