Manila Clam and Mussel Tinola Recipe

Method8 steps · about 28 min

1. 1

   Step 1: Inspect and scrub the 1 lb fresh mussels and 1 lb Manila clams; remove mussel beards. Discard any with cracked or broken shells, and any open live shells that do not close when tapped. Keep the prepared shellfish refrigerated until adding to the hot broth.

   Uses 1 lb fresh mussels, shells scrubbed · 1 lb fresh Manila clams, shells scrubbed

2. 2

   Step 2: Heat the 1 1/2 tbsp cooking oil in a cooking pot.

   Uses 1 1/2 tbsp cooking oil

3. 3

   Step 3: Add the sliced ginger (3) and wedged yellow onion (1 medium) to the hot oil. Add the chopped half fennel bulb only if using it. Sauté until the onion turns translucent.

   Uses Hot sauté oil · 3 thumb-size pieces ginger, peeled and sliced · 1 medium yellow onion, cut into wedges · 1/2 fennel bulb, chopped, optional

4. 4

   Step 4: Pour in the 6 cups broth water and bring to a boil. Cover and maintain a steady medium-heat boil for 8 minutes to extract flavor from the aromatics.

   Boil aromatic broth · 8 minUses Sautéed ginger, onion and optional fennel · 6 cups water for broth

5. 5

   Step 5: Add all the prepared mussels and clams to the boiling aromatic broth. Return to a steady boil and cook for about 5 minutes, until their shells open. Discard any shells that remain closed after cooking.

   Cook mussels and clams in broth · 5 minUses Boiling aromatic broth · Inspected scrubbed mussels and clams

6. 6

   Step 6: Add the baby-spinach (1 bunch) bunch, 1/4 tsp red pepper flakes and salt to taste. Stir into the hot soup and gently boil for 1 minute, until the spinach wilts.

   Wilt spinach in soup · 1 minUses Cooked mussels and clams in broth · 1 bunch fresh baby spinach · 1/4 tsp red pepper flakes · Salt, to taste

7. 7

   Step 7: Transfer the finished soup and opened shellfish to a serving bowl.

   Uses Finished clam-and-mussel spinach soup

8. 8

   Step 8: Serve hot and share among five people, keeping the shells separate from the edible shellfish.

   Uses Clam-and-mussel tinola in serving bowl