Sabo Parusparus For Lunch

A hot bowl of parus parus soup my sister prepared today for lunch. This is a common favorite of the Kapampangan people. It is now seldom that we see this on our table that is why I miss it and my childhood days.

The ingredients added to the soup are all readily available and most of them if you have a vegetable garden can be harvested from there like any choice of leafy greens.

I love the rich and umami flavor of the clams best served with a hot cup of rice. Very simple and delicious.

Ingredients:

500 grams of fresh Asian clams (Corbicula fluminea)
4 cups of vegetable or seafood broth
1 tablespoon of vegetable oil
3 cloves of garlic, minced
1-inch piece of ginger, peeled and minced
1 small onion, thinly sliced
1 carrot, julienned
1 stalk of lemongrass, bruised
1 red chili pepper, sliced (optional, for added spice)
2 tablespoons of fish sauce
Juice of 1 lime
Fresh cilantro or parsley, chopped (for garnish)
Salt and pepper to taste

Instructions:

Rinse the clams thoroughly under cold water to remove any sand or debris. Discard any clams that are cracked or do not close when tapped.

In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, ginger, and sliced onion. Sauté for a few minutes until the onion becomes translucent and fragrant.

Add the carrot, lemongrass, and red chili pepper (if using) to the pot. Stir and cook for another couple of minutes.

Pour in the vegetable or seafood broth and bring it to a gentle boil.

Add the clams to the pot and cover it with a lid. Cook for about 5-7 minutes or until the clams have opened up. Discard any clams that remain closed after cooking.

Stir in the fish sauce and lime juice. Taste the broth and adjust the seasoning with salt and pepper according to your preference.

Remove the pot from the heat and garnish the soup with fresh cilantro or parsley.

Serve the clam soup hot, accompanied by steamed rice

Corbicula fluminea, commonly known as the Asian clam, is a species of freshwater clam found in various parts of the world, including Pampanga in the Philippines. It has spread to many countries through human activities such as shipping and aquaculture.

Asian clams are small bivalve mollusks with thin, triangular shells. They typically measure about 2-4 centimeters in length. The color of their shells can vary, ranging from yellowish to brownish or greenish.