Clam and Tahong Chowder Recipe

In a medium-sized pot over medium heat, cook bacon, stirring occasionally to prevent sticking. Remove from pot, and set aside. Add onion and ginger. Sauté until aromatic.

Drain water from halaan and tahong, and add to pot. Stir, then cover. Let steam until shells have opened and juices from shellfish are released, about 5 minutes. Transfer shells to a large bowl. Once cool to the touch, remove meat from shells, discard­ing any that didn't open. Place meat in the refrigerator.

Meanwhile, bring juices to a boil, and let simmer. Skim off scum if any, and discard. Add drained potatoes and carrots. Pour in water, and bring to a boil. Lower to a simmer, and cook until potatoes and carrots are tender.

Transfer half the potatoes and carrots with 1 cup of the broth to a blender and puree until smooth. Return puree to the pot together with the shelled meat and half the bacon. Bring back to a simmer. Stir in cream, then season to taste with salt and pepper, if needed. To serve, ladle into bowls or large cups, top with remaining bacon, and serve hot.

Recipe originally published in the September 2014 issue of Good Housekeeping Philippines.