Philippines Clams Tulya Steamed In Wine


These clams are filter feeders sucking up water and small organisms while filtering out sand and debris.  Soft shelled clams should be rinsed several times. Its best to soak these clams with  flour in water as a filtering agent.

If you do not intend to cook immediately, its best to keep them in the coldest part of the refrigerator in a container with a perforated bottom to allow any fluids to drip out.

Always ensure that the clams are alive before cooking.

Discard any that does not snap closed when tapped and always discard those that do not open after cooking.


750 gms fresh Tulya clams

1 rice bowl Chinese Cooking wine Hua Tiao Chiew

3 tablespoons Mirin

Home prepared concentrated chicken stock

Few stalks of fresh chopped cilantros

2 fresh red chillies (diced)


In a claypot, add minced garlic and fry till fragrant.

Add the fresh clams and stir fry for two to three minutes.

Add the Chinese cooking wine and mirin and chicken stock.

Bring to a boil.

Whirl the claypot to allow more space for the clams to open while cooking.

Cover the clay pot for about 5 minutes until all the clams are fully cooked and all opened up.

Remove any clams that are not opened and add in the freshly chopped cilantros.

Garnished with fresh diced red chillies and served immediately.

Just yummy, sweet and juicy.


Here are more ideas on how to prepare clams.

Author: flofoodventure

My passion for cooking and discovering food have prompted me to create this blog. Blessed with the gift of cooking and loving each dish I have prepared and simultaneously sharing these recipes with you. Cooking is not a job but a passion. Thank you for visiting my blog.

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