Clam Tinola. Manila Clam and Mussel Tinola is a simple Filipino soup composed of no other than mussels and clams. It is cooked using ginger and onion stock (I also used fennel for this recipe to add more flavor to the soup). The soup is finished by adding fresh baby spinach and some red pepper flakes to have a bit of kick to it. Clam Tinola

You can cook Clam Tinola using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Clam Tinola
  1. It’s 1 lb. of clams brushed.
  2. You need 1 of medium yellow onion wedged.
  3. It’s 3 of thumbs ginger peeled and sliced.
  4. It’s 1 bunch of spinach.
  5. It’s 1/4 teaspoon of red pepper flakes.
  6. You need 1 1/2 tablespoons of oil.
  7. You need 6 cups of water.
  8. You need to taste of Salt.

Every time I crave for a simple seafood soup dish, I always think of the Filipino clam soup called tinolang halaan. I love the soothing effect of clam soup and it makes me feel comfortable; it also helps relieve my congestion when I have the cold. [ Mussel-Clam Ginger Soup] I understand that the term tinola in Metro Manila, and probably in other parts of the country, as well, is sauteed chicken in gingered soup with sayote (chayote, sechium edule) tuber and sili (bird's eye chili) leaves. Chicken Tinola is a Filipino soup dish. It involves cooking chicken pieces in ginger broth.

Clam Tinola step by step

  1. Heat oil in a cooking pot..

  2. Saute ginger and onion..

  3. Once onion becomes translucent, pour water into the pot. Let boil. Cover and continue to boil in medium heat for 8 minutes. Note: This process will extract the flavor from the onion and ginger..

  4. Add clams. Continue to cook for 5 minutes..

  5. Add spinach, red pepper flakes, and salt. Stir. Cook for 1 minute..

  6. Transfer to a serving bowl..

  7. Serve hot. Share and enjoy!.

It is a popular cold weather dish. I always feel warm and cozy every time I eat it. Tinola is a Pinoy soup dish that is commonly made with chicken in ginger broth. But while this is common among Filipinos, what's interesting and exciting about it is that its ingredients may vary. As hot as the debate between cooking Tinola with sayote or papaya, you surely want this warm, comfort food in your tummy.