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.


  • 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


  • 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]

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

Glinda C. Galgo

National Nutrition Council XI

About Faust Haeja Crismel Principe

loves to eat, travel and drink moderately.
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