HOW TO COOK GINISANG TULYA (CLAMS STEW)

Tulya or clams is very cheap but when you order this in a restaurant, it would cost you an arm and a leg. Indeed, because tulya is still considered as seafood and we all know, seafoods cost much higher than other dishes. I am going to share with you my Tulya recipe. This dish is very easy to cook but will take time for cleaning the clams. There are two types of water where the tulya lives; the sea and the river. But they went through the same process in cooking. Clams are very cheap in the market so you don’t need to worry about the cost of this recipe. All you have to do is to follow the procedure of this recipe. Here is how to cook Tulya:

Recipe: Ginisang Tulya (Clams Stew)

INGREDIENTS

1lb of Tulya (clams)

4 cloves of garlic (minced)

1 medium size onion (sliced)

Ginger

½ cup of tomatoes (diced)

Salt to taste

PROCEDURE:

1. Put the Tulya in a bucket of water. Remove the floating one s because they are dead. Then find the ones which are not closing because they are dead too and not good to eat.
2. Reduce the water but left some enough to cover the tulya.
3. Add 2 tbsp of salt to make them puke the unwanted tiny things like sand that they have been eaten. Let them soaked up for 4 hours.
4. Wash the tulya with running water thoroughly until the barnacles on the shells are removed.
5. In a pan, saute garlic and onion until the garlic turned light brown.
6. Add the ginger, saute for 1 minute.
7. Add water and salt.
8. Add the tulya, simmer for 5 minutes.
9. Add the tomatoes.
10. Put the ampalaya leaves over the tulya.
11. Remove from heat when the ampalaya leaves are cooked.
12. And serve with rice.