Dear sweet moms and parents! April here helping you relax into motherhood from my tropical island home.
Today we bring some island ease and healing to Pinoy clam and corn chowder – a simple yet soothing stew perfect for restoring weary souls. This is a simple Pinoy Clam and Corn soup, not chowder and it doesn’t have cream. Which is terrific if you’re like me who’s trying to lose weight. Truth be told, I only did this recipe because I’m trying to avoid very rich food lately and Im looking for simple and delicious foods to share.
While the American chowder recipes can feel fussy, this simple soup starts by sauteing onion and minced garlic in oil until fragrant.
Then pour in chicken or fish broth along with clams. If using canned clams, include the juices and minced clam meat. Simmer until the clams are warmed through.
At this point you can quickly toss in fresh corn cut from the cob or canned corn kernels until heated through. The corn’s natural sweetness balances the saltiness of the clams perfectly.
For a velvety finish, whisk a tablespoon of cornstarch mixed with water into the soup at the end. This will slightly thicken the broth while imparting a glossy sheen.
Garnish with chopped scallions, a squeeze of calamansi lime and fresh ground black pepper to awaken the flavors. The result is a simple yet profoundly satisfying stew that nourishes both belly and spirit.
Clam and Corn Soup
Ingredients
2 teaspoons oil
2 Purefoods chorizo (sliced diagonally) (optional)
1 clove garlic, minced
1/2 teaspoon chopped ginger
2 tablespoons sliced onion
1/4 kilo clams (soaked and cleaned)
water
1 cup fresh young corn (removed from cob) (or canned if not in season)
salt to taste
malunggay leaves
Procedure
- Saute garlic, onions, and ginger in oil. Add chorizo and brown.
- Add enough water for the soup. Bring to a boil.
- Add clams and season to taste. Continue cooking until the clams open.Remove clams that did not open.
- Add corn
- Before serving, add malunggay leaves.
Here is the printable Pinoy Clam and Corn Soup!
Ingredients
- 2 teaspoons oil
- 2 Purefoods chorizo (sliced diagonally) (optional)
- 1 clove garlic, minced
- 1/2 teaspoon chopped ginger
- 2 tablespoons sliced onion
- 1 kilo clams (soaked and cleaned)
- water
- 1 cup fresh young corn (removed from cob) (or canned if not in season)
- salt to taste
- malunggay leaves
Instructions
- Procedure
- Saute garlic, onions, and ginger in oil. Add chorizo and brown.
- Add enough water for the soup. Bring to a boil.
- Add clams and season to taste. Continue cooking until the clams open. Remove clams that did not open.
- Add corn and allow soup to simmer.
- Before serving, add malunggay leaves.
PS, I forgot to take a picture when I made this, will upload another one soon!
