- 1 tablespoon vegetable oil
- 1 small shallot, minced
- 2-3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 2.5 lbs. fresh, live Manila clams, rinsed clean
- 1/4 cup white wine
- 5 cups water
- About 10 long beans, cut into 2-inch lengths
- 2 zucchinis, cut lengthwise into wedges
- 1-2 tablespoons fish sauce, plus more to taste
- 10-12 fresh zucchini blossoms
- 1 cup packed fresh malunggay leaves
- Heat the oil in a medium soup pot or saucier over medium-high heat.
- Add the shallots, garlic, and ginger and cook until shallots soften, and garlic just begins to brown, 3-5 minutes.
- Add the clams to the pot, along with the white wine, reduce heat to medium low, and cover pot.
- Continue cooking until clams open. Using tongs, transfer opened clams to a large bowl, making sure to leave the clam juices in the pot. Discard any clams that do not open after 5-7 minutes of cooking.
- Add the water to the pot and bring to a boil over high heat. Add the longbeans, reduce heat to low, and simmer for 3 minutes.
- Add the zucchini to the pot and continue simmering until the beans and zucchini are tender, 3-4 minutes more.
- As the soup simmers, you can choose to remove the clams from their shells.
- Add the fish sauce and taste the soup. Season with more fish sauce as desired.
- Add the squash blossoms to the soup and simmer for 1-2 minutes until the stems of the blossoms are tender.
- Remove the pot from the heat, then add the reserved clams. Stir in the malunggay leaves and serve immediately with rice.
Source: Burnt Lumpia
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