The common way of preparing this simple “Clam soup” is to add sili leaves to the clams after the heat has been turned off. The pot is covered for a few minutes to allow the sili leaves to wilt before serving. You can also use Malunggay leaves. Actually i prefer Malunggay because it id very healthy especially for pregnant women.
Here are the ingredients that we will be using.
1/2 kilo of fresh clams
8-10 stalks of malunggay
half a head of garlic, peeled and finely minced
a thumb-sized piece of ginger, peeled and julienned
an onion, peeled and finely sliced
2 tbsps. of vegetable cooking oil
patis for seasoning
Simply heat the cooking oil in a pot. Saute the garlic and ginger together, then add the sliced onion. Pour about 5 cups of water; season with patis. Bring to a boil. Add the clams and allow the water to boil once more. At this point, the clam shells would be open halfway. Add the malunggay leaves, cover and simmer gently for about two minutes.
