Yesterday evening I went to Saba one of my favorite neighborhood Pilipino products grocery store then I notice this red pail full of clams (halaan). I know straight away that it’s for sale and what a bargain I couldn’t resist and bought two kilos, Inday the tindera add another half kilo as tawad. According to her, it’s a catch of her pinoy friend who went to the beach in the morning. The sand on the clams had already been expelled or spit out since this was a catch on the early morning so straight away I did cook it upon reaching home. Here is the recipe.
2 1/2 kilo halaan (clams)
2-3 stalk leech leaves, cut 2” diagonally
1-2 stalk tanglad (lemon grass)
1 pc. thumb size ginger, sliced into strips
1/2 head garlic, chopped
1 pc. medium size onion, sliced
2 tbsp. cooking oil
Wash clams, drain and place in a bowl. Cover with water and let sit in for several hours (entire day) to allow the clams to expel sand. Boil 2 cups of water with tanglad, set aside. Sauté garlic and ginger together in a pot or wok, then add sliced onion. Pour about 1 - 2 cups of prepared tanglad water. Bring to a boil. Add clams and allow water to boil once more and simmer until the clam shells open halfway. Add leech and simmer for another 30-45 seconds then turn off the heat. Serve hot.