Clams are popular everywhere in the Philippines, others are cultivated but mostly they grow naturally, where they are harvested along reefs or even farmed to provide grocery stores and restaurants with fresh clam meat. This delicious clam dish uses a vinegar marinade. The clams are then sautéed in soy sauce and brown sugar, creating a savory and sweet combination. It’s a simple dish with only a few ingredients making it ideal for a quick weekday meal.
Combine the Marinade ingredients in a mixing bowl. Add the clams and marinate for 1 hour.
Heat a skillet over medium heat and add the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent.
Add the clams. Cook over medium heat for 5 minutes, or until tender. Add the breadcrumbs, salt and brown sugar and cook for 5 more minutes, stirring occasionally. Serve hot with steamed rice.
Serves 4 Preparation time: 15 minutes + 1 hour marinating time Cooking time: 15 minutes
1 tablespoon oil
3 cloves garlic, crushed with the side of knife 1 onion, thinly sliced
1 lb (500 g) canned or fresh clam meat (from about 4 lbs/2 kg fresh soft-shelled clams)
1/2 cup (45 g) breadcrumbs
1/2 teaspoon salt
1 teaspoon brown sugar
Marinade
3 tablespoons Filipino cane vinegar (or white vinegar or cider vinegar diluted with water)
1 teaspoon freshly ground black pepper
1 bay leaf
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