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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another recipe from The Philippine Cookbook . Pretty tasty. Can make with shelled mussels as well. Serve with sticky rice. Ingredients:
2 cups littleneck clams, shelled (fresh or canned) |
1 tablespoon garlic, finely minced |
3 tablespoons white vinegar |
1/2 teaspoon black peppercorns |
1 cup water |
2 tablespoons vegetable oil |
salt or patis |
Directions:
1. In a 4-quart stockpot, boil shelled clams in garlic, vinegar, peppercorns and water. (Doesn't say for how long, fresh clams until done or precooked canned clams, 10 minutes?).
2. Heat oil in frying pan.
3. Remove clams from broth.
4. Fry clams in oil until browned.
5. Place clams back into broth and simmer for 10 minutes. Add salt or patis to taste.
6. Serve hot with sticky rice.
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