I love having a good soup, especially when the weather is cold or chilly. Clam soup is one of our favorites to have back in my hometown of GenSan, and our clams there are always fresh seeing that they’re caught daily from the bay edging the city. But GenSan’s bragging right is being known as the “Tuna Capital of the Philippines” so clams have to play second fiddle.

The clams that I got recently may not be as fresh but they were good and I was a happy camper. We bought the clams at Harris Teeter and as per the package, the clams came from Virginia. I was actually a little hesitant to grab a bag because I wasn’t so sure how fresh they were. However, being a bordering state little more that an hour’s drive away, they had to be relatively fresh. But I hadn’t had clams in a long time and looking at them made me drool.

Here’s how I prepared my clam soup in case you want to give it a try yourself.

Ingredients:

• 1 package clams (16 count)
• 1 medium red onion, sliced
• 1 tbsp. minced ginger
• 2 handfuls of baby spinach
• 3 cups water
• 2 cubes shrimp bouillon

Instructions:

1. Place onion and ginger in pot with water and bring to boil in medium high heat.
2. Stir in the clams and simmer for 10 minutes.
3. Add bouillon cubes and simmer for a few more minutes or until the cubes dissolved.
4. Add spinach and cook for 1 minute.
5. Serve with rice and enjoy!

Look at how delicious they are! I may have to go to the supermarket again and grab me some of them and enjoy another batch of delicious clam soup.

Do you like clams? Have you tried having clam soup before?

Happy Foodie Friday, friends!

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