This Suam na Mais with Tulya is a heartwarming Filipino-style Corn Soup made corn, clams, and chili leaves and is perfect for those cold, rainy days
It’s been raining non-stop for about 4-5 days now. There was a tropical storm at the beginning if the week and so far, it hasn’t left yet. Classes were cancelled since Monday so the kids were pretty much stuck at home. So even though I don’t want to go to the wet market because of the flood, – gora at lusong ang Mommy Peach nyo. Four days na ang bagyo, kailangan na ng masarap na ulam…. hihihi.
Good thing I saw some fresh clams and shrimp. I thought it would be nice to cook one of the kids’ favorite Garlic Butter Shrimp. And since it’s raining cats and dogs, soup is in order — so I cooked one of mine. This. Suam na Mais with Tulya. Perfect pair!
My nanay and tatay calls this tulya. Most people call this halaan. But as a quote from Shakespeare says “a rose by any other name would smell as sweet”, whatever the name of this shellfish is, it would still be delicious. What do you call this dish? Do you cook this at home too?
PrintSuam na Mais with Tulya (Filipino Corn Soup with Clams)
Ingredients
- 1kg fresh tulya/clams
- 1 can cream style corn
- 1 can corn kernels
- 1 tbsp cooking oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 cups water
- 1 tsp seasoning granules (optional)
- 1 tbsp patis (or more to taste)
- 2 cups sili leaves
Instructions
- Heat oil in a pot and sauté garlic and onion until onion becomes translucent.
- Add the cream style corn, corn kernels, water, and patis.
- Bring to a boil then add the clams. Mix well.
- Simmer for 5 minutes.
- Add seasoning granules, if using. Mix well.
- Add sili leaves and simmer for 30 seconds.
- Serve while hot.
