Seafood Chowder

A thick, chunky clam soup blended with vegetables, milk, carrots, and Mama Sita’s Palabok Mix.

Cooking Time: 12 mins

Serves: 2-4

Main Ingredients: Shellfish

Cooking Style: Boiled

Difficulty: Intermediate

Instructions

  1. Soak the clams in brine for several hours to remove the sand and to cause the clams to rid them of their stomach contents. Wash them thoroughly and drain before cooking.
  2. Place the clams in saucepan and add enough water to cover. Let it boil.
  3. When the shells open, turn off the heat. Remove the clams and discard clams with unopened shells.
  4. Set aside 2 ½ cups (750 ml) of the clam stock and discard the rest.
  5. Heat oil. Sauté onions, leeks and carrots. Add bay leaves.
  6. Add the clam stock, garlic, milk and Mama Sita’s Palabok Mix. Allow to simmer and continue stirring until the soup starts to thicken.
  7. Add the clams and grated orange rind.
  8. Simmer for another 2 minutes. Serve with slices of French bread with some garlic-flavored mayonnaise.

Ingredients

English

Metric

Ingredient

¼ cup

60 g

Mama Sita’s Palabok Mix

3 cups

500 g

Clams (halaan)

4 cups

1 L

Brine (1 L water + 1 tbsp salt), for soaking the clams

4 cups

1 L

Water, for clam stock

2 tbsp

30 ml

Oil

1 pc

60 g

Onion, finely chopped

2 tbsp

15 g

Leeks, finely chopped

1 pc

130 g

Carrots, cut into ¼” cubes

1 pc

1 g

Laurel (bay leaf)

3 cloves

10 g

Garlic, finely chopped

¾ cup

190 ml

Fresh milk

¼ tsp

3 g

Orange rind, grated (optional)

Cooking Style: Boiled