Filipino Clam Soup (Tinolang Halaan)
A clear soup made with clams, green papaya, and leafy greens in a gingery broth.
Servings 4
Calories 86kcal
Cost $10-$14
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.
Nutrition
Calories: 86kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 392mg | Potassium: 301mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1138IU | Vitamin C: 73mg | Calcium: 57mg | Iron: 1mg