FILIPINO CLAM ADOBO
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
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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Raton Kumar Mondool
[email protected]I'm not a big fan of clams, but I actually really enjoyed this dish. The sauce was so good that I ate it all up!
Faizan Ahmmad
[email protected]The clams were a bit gritty. I think I need to clean them better next time.
Itza Arroyo
[email protected]This dish was a bit too sour for my taste. I think I would use less vinegar next time.
BadBoiiLeo
[email protected]I love this recipe! The clams are so tender and the sauce is so flavorful. I highly recommend it.
Ophis Nephele
[email protected]The clams were cooked perfectly and the sauce was amazing. I will definitely be making this dish again.
Moshin_lak Rana
[email protected]This Filipino clam adobo is a delicious and easy-to-make dish. The clams are cooked in a flavorful sauce made with vinegar, soy sauce, garlic, and bay leaves. I served it with rice and it was a hit with my family!