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Adobo Recipes

Clam or Mussel Adobo (Tulyang Inadobo)

Ingredients

  • 2 cups littleneck clams, shelled
  • 1/2 teaspoon peppercorns
  • patis or salt to taste
  • 1 tablespoon finely minced garlic
  • 1 cup water
  • 3 tablespoons white vinegar
  • 2 tablespoons vegetable or corn oil

Instructions

  1. In a 4-quart stockpot, boil shelled clams in garlic, vinegar, peppercorns and water. Set aside the broth. Remove clams from the pot and fry in oil until brown. Pour broth back in with the clams and simmer for 10 minutes. Add salt or patis to taste. Serve hot.

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