Ultra Healthy Steamed Clams


  • 1 kilo cleaned medium-sized clams. Soak in tap water inside ref for 1 hour to breath and spit out sea grimes and sand. (Any clam that has open valves during soaking process MUST be discarded.)

Sauteing & Steaming Mix:

  • 20 ml. palm or soya oil
  • 5 cloves crushed garlic-chopped finely
  • 1 medium sliced red or white onion
  • 30 ml. ginger juice
  • 2 grams salt
  • 2 grams white pepper powder
  • 1 small bunch “malunggay leaves” (moringa oleifera leaves)
  • 400 ml. tap water

Cooking Instructions:

  1. Heat oil using the steamer cooking vat (the bottom part).
  2. Brown garlic and sliced onion. Add in ginger juice, salt and pepper. Toss and tumble.
  3. Pour in water and bring to boil. Once boiling starts, add in “malunggay leaves”, arrange clams unto top slotted pan
  4. and steam for 10 minutes or once valves open-up continue steaming for another 30 seconds. DONE.
  5. Arrange, pour in little broth unto open valves, garnish and serve. Steamer broth MUST be in separate soup bowl by the side.