Halaan Adobo

Ingredients :

  • 2 tbsp. oil
  • 1 clove garlic, crushed
  • 2 cups halaan (clams), shelled
  • 1/2 cup water
  • 1/4 cup vinegar
  • salt to taste
  • peppercorn
  • 1 bay leaf
(Cooking Chart)

Cooking Procedures :

  1. Heat oil in a pan. Sauté garlic.
  2. Add the rest of the ingredients.
  3. Cover and bring to a boil then simmer until cooked.
  4. Remove from heat and serve hot.

Cleaning Clams

  1. Tap clams on the side to see if they are still alive. Clams that do not close when tapped should be thrown away.
  2. Place the clams in water with salt (about 1/2 cup per gallon) for 2 to 3 hours in order for them to “vomit” the grains of sand and grit that may still be found inside them.
  3. Thoroughly wash the clams prior to cooking. If necessary, scrub them in order to loosen barnacles on the shells.
  4. When cooked, discard the clams that remain closed. Clams that are alive will open when cooked.

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