Imbaw Chowder

Imbaw Chowder Imbaw Chowder

A delectable seafood soup using shellfish Imbao or Imbaw stock, we call this - Imbaw Chowder it also falls under the International Fusion Cuisine category, in addition to desserts – Torrones De Dabaw.

Ingredients:

  • 1/4 cup (60 mL) olive oil
  • 1 cup (250 mL) chopped Spanish onion or white onion
  • 1/4 tsp (1 mL) salt
  • 2 tbsp. white coconut vinegar
  • 3 lb (1.4 kg) Manila clams or littleneck imbaw
  • 2 cloves garlic, minced
  • 1/3 cup (75 mL) chopped fresh parsley
  • 1/3 cup (75 mL) chopped fresh coriander
  • 1/4 tsp (1 mL) pepper
  • ½ cup fresh milk
  • ½ cup all-purpose cream
  • 1 cup seafood stock
  • ½ tbsp. white sugar

Preparation:

  • In large saucepan, cooked clams in a medium heat and set aside stock.
  • On a separate sauce pan, heat half of the oil over medium heat; cook onion and pinch of the salt, stirring often, until translucent and softened, about 5 minutes.
  • Add white coconut vinegar and bring to boil over high heat; stir in 1 cup (250 mL) seafood stock and return to boil.
  • Add imbaw, garlic, parsley, coriander, pepper, white sugar and remaining ingredients bring to boil. Reduce heat, cover and simmer until clams are open, 10 minutes. Uncover and simmer for 1 minute. Discard any unopened clams.

More photos right [here]

Contestants:
Sheryl F. Polinar
Macky G. Besana
Garry Yves S. Resurreccion
Francis Mark A. Pelayo

Coach:
Glinda C. Galgo

Credits:
National Nutrition Council XI

About Faust Haeja Crismel Principe

loves to eat, travel and drink moderately.
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