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.
After indulging (or over-indulging) on meat during Noche Buena, our bodies might need a little time-off from protein and fats, at least for just a day. There is another holiday to look forward to in a few days, which is New Years. This is just my way of preparing myself to be ready for it.
This dish is related to Tinolang tahong, wherein I used malunggay leaves, instead of spinach. Feel free to use malunggay when cooking this dish. Hot pepper leaves can also be used to make tinola.
This recipe will give you a mild tasting dish. If you want the taste of clams to stand out, I suggest that you use clam juice to give it a boost. You can either use plain clam juice, which are usually sold in bottles, or you can buy the canned chopped clams in juice.
Try this Manila Clam and Mussel Tinola Recipe. Let me know what you think.
- 1 lb. mussels, brushed
- 1 lb. Manila clams, brushed
- 1 medium yellow onion, wedged
- ½ fennel bulb, chopped (optional)
- 3 thumbs ginger, peeled and sliced
- 1 bunch fresh baby spinach
- ¼ teaspoon red pepper flakes
- 6 cups water
- 1½ tablespoons oil
- Salt to taste
- Heat oil in a cooking pot.
- Saute ginger, fennel, and onion.
- 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, fennel, and ginger.
- Add mussels and clams. Continue to cook for 5 minutes.
- Add spinach, red pepper flakes, and salt. Stir. Cook for 1 minute.
- Transfer to a serving bowl.
- Serve hot. Share and enjoy!