Suam Na Tulya Recipe

Corn and Clam Chowder

Suam Na Tulya

A favorite dish from the town of Sulipan in Pampanga Province. At the turn of the century, Sulipan, or Apalit as it was then known, was famous for its haute cuisine. This delicious version is from Gene Gonzalez of Cafe Ysabel in Manila.

• 1 lb (500 g) fresh unshucked clams, scrubbed and rinsed
• 4 tablespoons olive oil
• 1 clove garlic, minced
• 1 medium onion, sliced
• 1 in (21/2 cm) fresh ginger, bruised
• 11/2 cups corn kernels (frozen or cut from 2 fresh corn cobs)
• 1 cup (250 ml) clam stock or
• 1/2 teaspoon seafood stock granules mixed with 1 cup (250 ml) hot water
• 21/2 cups (625 ml) water
• 1 teaspoon fish sauce (patis) or
• 1/2 teaspoon salt or more to taste
• 1/4 teaspoon freshly ground black pepper or to taste
• 1/2 cup (about 25 g) chili leaves, bell pepper leaves or
• 11/2 cups (21/2 oz/75 g) spinach, washed and trimmed

1 Soak the clams in lightly salted water for 15 minutes. Drain and set aside.

2 Heat the oil in a large pot or wok and stir-fry the garlic until golden brown. Add the onion and ginger, and stir-fry until the onion is translucent. 

3 Add them clams and stir-fry over high heat for 1 minute, until the shells open. Remove the clams and set aside. Discard any clams that do not open.

4 Add the corn kernels, clam stock and water to the pot. Mix well and simmer over medium heat for 20 minutes. 

5 Season with the fish sauce and pepper. Increase the heat and return the clams to the pot. Stir to mix and cook for another 3 minutes.

6 Add the chili leaves and stir until wilted, about 3 minutes. Season with freshly ground black pepper if desired, and serve.

Serves 4
Preparation time: 30 mins
Cooking time: 30 mins

Note: Young chili leaves should be plucked from the top of the chili plant. This unusual and delicate vegetable has a fragrant chili-like aroma when cooked. If unavailable, substitute with bell pepper leaves or spinach.