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Home » Recipes » Manila Clam and Mussel Tinola Recipe

Manila Clam and Mussel Tinola Recipe

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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.

Manila Clam and Mussel Tinola

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.

Manila Clams and Mussels Tinola Recipe

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.

Manila Clams and Mussels Tinola Recipe Panlasang Pinoy

Try this Manila Clam and Mussel Tinola Recipe. Let me know what you think.

Manila Clam and Mussel Tinola
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Manila Clam and Mussel Tinola Recipe

This is a recipe for Manila Clams and Mussels Tinola
Course Seafood
Cuisine Filipino
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 5
Author Vanjo Merano

Ingredients

  • 1 lb. mussels brushed
  • 1 lb. Manila clams brushed
  • 1 medium yellow onion wedged
  • 1/2 fennel bulb chopped (optional)
  • 3 thumbs ginger peeled and sliced
  • 1 bunch fresh baby spinach
  • 1/4 teaspoon red pepper flakes
  • 6 cups water
  • 1 1/2 tablespoons oil
  • Salt to taste

Instructions

  • 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!

Nutrition

Serving: 5g

 

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Reader Interactions

Comments

  1. Delicia says

    December 31, 2017 at 3:44 pm

    What Pilipinas recipe that pork and beans is in of the ingredients

    Reply
  2. Ray says

    December 31, 2017 at 12:35 pm

    How much ginger in this? ????

    Reply
    • Vanjo Merano says

      December 31, 2017 at 3:18 pm

      3 thumbs ginger, at least.

      Reply

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