CLAM SINUWAM WITH MALUNGGAY LEAVES

1 ganta clams (tulya)

1 pc. Ginger, sliced

Rice water – 4 cups

3 tbsp. patis

1 tbsp. cooking oil 

1 cup malunggay leaves

½ tbsp. garlic, minced

¼ tsp. sugar

½ cup onions, sliced

Place the clams in saucepan.  Add 4 cups of rice water and cover.  Boil for 5 minutes.  Shuck clam and set aside clams and clam juice.  This amount will yield 2 ½ cups of clams.  Saute the garlic in oil until light brown.  Add the onions, ginger and patis.  Then add the clams, malunggay leaves, sugar and 4 cups of clam juice.  Cover and cook for 5 minutes.  Serve hot.

*Fresh ingredients available at Karuhatan Market.