Manila Clam Soup

Manila Clam Soup

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Tamara Bonneru


A long time family friend gave me this recipe just before he retired. He was a chef at a 5 star restaurant in San Diego and this was a highly requested soup by customers. If you love clams, you will love this soup. It's super easy to make and ohhh, so delicious! It's one of my favorite dishes to make when company is over. It goes great served with crab cakes.
I haven't made it in a while but I'm gettin' a craving for it. Photo will be coming when I do.


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45 Min
30 Min
Stove Top


  • ·
    several manila clams (i usually purchase 20)
  • 1 medium
    yellow onion
  • 4 clove
    garlic, freshly pressed
  • 1
    ginger root
  • 15
    spring onions
  • 1 1/2 tsp
    olive oil

How to Make Manila Clam Soup


  1. Be sure to purchase only freshly stocked clams.
    Cut onion in half then cut into thin slices. Press your garlic cloves. Peel and slice ginger root into rounds. Wash spring onions then cut both ends off. Then slice into 2-3 inch pieces,
  2. Clean and wash clams thoroughly, scrubbing shells if necessary to remove mud and sand from the shells. Soak them in a deep bowl of water for 20-30 minutes for the clams to vomit up the sea water and sand inside of them. Wash again until the water clears.
  3. On medium heat, saute yellow onions in olive oil in a deep pot until transparent. (you can use a wok and transfer to the pot if you like, but I prefer not to make extra work for myself). Add garlic, ginger root and white part of spring onions.
  4. When garlic turns half brown, add clams in small portions while stirring, cover for 5 minutes, turn clams and add very hot water to cover clams by an inch or two. Bring to boil. Add either shrimp or chicken bouillon and cracked pepper to taste. Bring back to boil until clams open. Add green stalks of spring onions and turn off heat. Enjoy!!

Printable Recipe Card

About Manila Clam Soup

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy Healthy

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