My wife loves to eat shelled seafood, and clams are just one of them.

Finding fresh clams abroad can be challenging, but you can buy them frozen at your supermarket or local grocery store.

This clam soup is simple, affordable, and easy to prepare even outside the Philippines. With fresh or frozen clams, ginger, garlic, onions, lemongrass, and spinach, you can make a warm Filipino-style seafood soup using ingredients that are usually available in Asian stores, supermarkets, or local seafood markets abroad.

In this post, I used Frozen precooked clams. Since they’re already precooked, I didn’t wash the clams to preserve their juice and taste.

Boiled onions, ginger, lemon grass and fried garlic — Image by Author: Boiled onions, ginger, lemongrass, and stir-fried garlic

If you can’t find lemon grass, you can use a strip of lemon peel, if not, you can omit this ingredient completely.

Easy Filipino Clam Soup with Ginger and Spinach

Easy Filipino Clam Soup (Tinolang Halaan) Recipe

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Prep Time 10

Cook Time 15

Soaking time to clean fresh live clams 20

Total Time 45

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

1 lb clams
2 tbsp cooking oil
4 cloves minced garlic
1 medium-sized sliced onion
1 thumb-sized sliced ginger
2 stalks lemongrass (use a strip of lemon peel as an alternative. If it's not available in your area, you can omit this ingredient)
2 cups fresh spinach (you can also use pechay, malunggay or chilli leaves)
1 tbsp fish sauce
1/2 tbsp salt – add as needed
1 tsp ground black pepper
1/2 tsp MSG – optional
4 cups water

Instructions

Clean the clams. Rinse the clams several times under running water. Soak them in clean water for 20 to help remove sand. Discard any clams that are cracked or do not close when tapped.

Finding fresh clams abroad can be challenging, but frozen clams are usually easier to find in Asian stores, supermarkets, or even local grocery freezer sections. For this recipe, I used frozen, precooked clams, which made the dish quicker and more convenient to prepare.

Sauté the aromatics. Heat cooking oil in a pot over medium heat. Add garlic, onion, ginger, and lemongrass. Sauté until fragrant and the onions start to soften.
Add water and simmer. Pour in the water. Bring to a gentle boil and let it simmer for about 5 minutes to allow the ginger and lemongrass to flavor the broth.
Cook the clams. Add the clams to the pot. Cover and cook for 5 to 7 minutes, or until the clams open. Discard any clams that remain closed after cooking.
Add the spinach. Stir in the spinach and cook for 1 to 2 minutes, just until wilted.
Season the soup. Add fish sauce, salt, and black pepper to taste. Adjust the seasoning depending on how naturally salty the clams are.
Serve hot. Remove the lemongrass stalks before serving, or leave them on the side for presentation. Serve hot with steamed rice.

Notes

Tips

Fresh clams can be naturally salty, so taste the broth first before adding too much salt.
Spinach cooks very quickly, so add it near the end to keep its color and texture.
If you cannot find Filipino-style leafy greens abroad, spinach is a great substitute for malunggay, pechay, or chili leaves.
For a stronger ginger flavor, lightly crush the ginger before adding it to the pot.

Common Problems and Solutions

The broth tastes sandy. The clams may not have been cleaned enough. Soak them in water before cooking and rinse several times.
The soup is too salty. Add more water and simmer for a few minutes. Taste again before adding more seasoning.
Some clams did not open. Discard them. Do not force them open or eat them.
The spinach became too soft. Add the spinach only at the very end and cook briefly.