A light Filipino soup made with clams, green papaya, and leafy greens in a gingery broth. It's a simple and soothing—perfect with rice and a side of calamansi or spiced vinegar.
How to Make Tinolang Halaan
Soak and clean the clams thoroughly. Sauté the aromatics—ginger, garlic, and onion—then add green papaya and water or broth. Simmer until the papaya is tender, then add the clams and season with fish sauce, salt, and pepper. Once the clams open, stir in leafy greens like watercress and let them wilt. Serve hot with steamed rice.
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Ingredients you'll need
Notes and substitutions
- Clams: Use Manila clams or littlenecks for their sweet, briny flavor. Any small clams will work—just make sure they’re fresh and thoroughly cleaned.
- Green papaya: Sayote (chayote) is a great substitute. It has a similar mild flavor and tender-crisp texture when cooked. You can also add other veggies like corn or upo (bottle gourd) for variety.
- Watercress: You can swap this with spinach, malunggay (moringa), or chili pepper leaves (dahon ng sili). All are great options that pair well with the clean, gingery broth.
- Lemongrass (optional): It adds a nice citrusy aroma. Lightly smash the stalk and simmer it with the broth, then remove it before serving.
How to make this recipe
Step 1: Prep the clams
Soak 1 pound of clams in cold water for about 20 minutes to help them release any sand. Scrub the shells clean — I like to use a clean toothbrush for this to get into the crevices. Rinse well and drain.
Step 2: Sauté the aromatics
In a large pot, heat a bit of oil over medium heat. Sauté the 2 tablespoons ginger (sliced into thin strips), 6 garlic cloves (minced), and 1 small onion (chopped) until fragrant and softened.
Toss in a few of the chilies now, and save the rest for later. Add 1 stalk lemongrass (smashed) at this stage, if using.
Step 3: Add the papaya and liquid
Add 1 pound green papaya (cut into large bite-sized pieces) along with 6 cups of water or broth. If you have clam broth or seafood stock, that’s a great option to boost the flavor — otherwise, water works just fine.
Bring it to a boil, then lower the heat and simmer for about 10 minutes, or until the papaya is just tender.
Step 4: Add the clams
Add the clams and season with fish sauce, starting with about a tablespoon. Add a little salt and pepper to taste.
Cover and simmer for about 5 minutes, or until the clams have opened. Discard any that stay closed.
Step 5: Add the greens and more chilies
Turn off the heat and add in a bunch of watercress and more chilies if you like. Let the residual heat wilt the greens.
Taste and adjust with more fish sauce, salt, or pepper as needed.
Step 6: Serve
Serve your Filipino Clam Soup (Tinolang Halaan) with steamed rice and a side of spiced vinegar or calamansi for dipping.
Recipe FAQs
Yes, you can use frozen clams! Just make sure they’re already cleaned and preferably still in their shells for the best flavor. Thaw them in the fridge or under cold running water before cooking. Keep in mind—they might not be as tender or briny as fresh clams, but they’ll still work if that’s what you have on hand.
If a clam doesn’t open during cooking, it’s best to discard it. Toss any that have cracked or broken shells before cooking.
This soup is best enjoyed freshly made—reheating can make the clams a bit rubbery, and the greens tend to lose their bright color and texture.
Try Other Tinola Recipes
- Tinolang Manok: The classic chicken version with green papaya and malunggay in a clear ginger broth.
- Tinolang Tahong: Mussels simmered in the same gingery broth, with leafy greens like spinach or chili leaves.
- Tinolang Isda: Fish tinola, often made with bangus (milkfish) or tilapia, simmered with ginger and leafy greens.
- Tinolang Baboy: A heartier version made with pork ribs or belly, simmered with ginger and green papaya or sayote.
Other seafood recipes you may like
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📖 Recipe
Filipino Clam Soup (Tinolang Halaan)
Equipment
- Large pot
Ingredients
- 1 pound Manila clams scrubbed and rinsed
- 2 tablespoons ginger thinly sliced into strips
- 6 garlic cloves minced
- 1 small onion chopped
- 1 stalk lemongrass smashed (optional)
- 1 pound green papaya peeled and cut into large bite-sized pieces)
- 6 cups water (clam or seafood broth, if available)L
- 1 bunch watercress trimmed
- 1 tablespoon fish sauce more to taste
- Salt and cracked black pepper to taste
- Neutral oil for sautéing
Instructions
- Soak the clams in cold water for about 20 minutes to help them release any sand. Scrub the shells clean — I like to use a clean toothbrush to get into the crevices. Rinse well and drain.
- In a large pot, heat oil over medium heat. Sauté the ginger, garlic, and onion until fragrant and softened, about 2–3 minutes. Toss in a few of the chilies and add the lemongrass, if using.
- Add the green papaya and pour in the water or broth. If you have clam or seafood broth, it’ll add even more flavor — but plain water works, too. Bring to a boil, then lower the heat and simmer for about 10 minutes, or until the papaya is just tender.
- Add the clams to the pot. Season with fish sauce (start with 1 tablespoon), plus a little salt and pepper. Cover and simmer for about 5 minutes, or until the clams open. Discard any that stay closed.
- Turn off the heat and stir in the watercress and the remaining chilies, if using. Let the residual heat wilt the greens. Taste and adjust seasoning as needed.
Notes
- Clams: Use Manila clams or littlenecks for their sweet, briny flavor. Any small clams will work—just make sure they’re fresh and thoroughly cleaned.
- Green papaya: Substitute with sayote (chayote) for a similar mild taste and texture. You can also add corn or upo (bottle gourd) for extra variety.
- Watercress: Swap with spinach, malunggay (moringa), or dahon ng sili (chili leaves) — all work well with the light, gingery broth.
- Lemongrass (optional): Adds a subtle citrus aroma. Lightly smash the stalk, simmer with the broth, and discard before serving.
Mark
I think i need this right now.
Nora Reyes
Hi Mark, Totally get that—good news, it’s super easy to make!