Dinengdeng: Filipino Vegetable Soup With Manila Clams Recipe

INGREDIENTS:

• 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

INSTRUCTIONS:

1. Heat the oil in a medium soup pot or saucier over medium-high heat.
2. Add the shallots, garlic, and ginger and cook until shallots soften, and garlic just begins to brown, 3-5 minutes.
3. Add the clams to the pot, along with the white wine, reduce heat to medium low, and cover pot.
4. 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.
5. 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.
6. Add the zucchini to the pot and continue simmering until the beans and zucchini are tender, 3-4 minutes more.
7. As the soup simmers, you can choose to remove the clams from their shells.
8. Add the fish sauce and taste the soup. Season with more fish sauce as desired.
9. Add the squash blossoms to the soup and simmer for 1-2 minutes until the stems of the blossoms are tender.
10. 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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