Ingredients
- 3 cups shelled clams
- 2 pieces ginger-root strips, cut julienne-style
- 1 cup unripe papaya or wintermelon, cut into 2-inch pieces
- salt or patis and freshly ground pepper to taste
- 5 cups water
- 1 pound spinach or watercress
Instructions
- Leave the clams in a bowl of water for 10 minutes. In a medium saucepan, bring the water and ginger to a boil. Add the clams and fruit and simmer for 15 minutes or until clams are tender. Season with salt or patis and pepper to taste. Turn off heat and add spinach or watercress. Serve hot.
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Do you have a better Clam Stew (Tinolang Tulya) recipe?