Sinuam na Halaan at Mais

Warm memories and bold flavours come together in this delightful bowl. A journey back to family gatherings and cherished traditions. #ComfortInEverySpoon. Savory and briny clam soup meets sweet corn in a heartwarming Filipino comfort dish. A taste of home in every spoonful.

Ah, the magic of hot soup! The warmth that wraps around you, the cozy aroma, and the memories it holds. This week, I got nostalgic about my home country, the Philippines. So, I decided to recreate a classic comfort – Sinuam na Halaan at Mais. The aroma took me back to family gatherings and I’m excited to share this simple yet satisfying recipe with you.

In Filipino cuisine, clams shine bright. These treasures aren’t just tasty; they’re affordable and loved. Like mussels, clams bring that ocean goodness to our dishes. Sinuam na Halaan at Mais is a beautiful blend of garlic, ginger, and onions. Corn kernels join, sweetening things up against the ginger’s hint of spice.

Cooking this felt like time travel. Sizzling garlic, fragrant ginger. I added corn, water, and the stars – clams or what we call “halaan“. A bit of fish sauce deepened the taste, while black pepper added warmth. Spring onions joined in, fresh and crisp. The perfect soup that is served with fried or grilled fish.

As I enjoyed each spoonful, I realized this dish isn’t just food. It’s my heritage, my memories, and the flavours that feel like home. This journey reminded me how food connects, comforts, and brings a piece of home wherever you are.

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Sinuam na Halaan at Mais

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Filipino


Savory and briny clam soup meets sweet corn in a heartwarming Filipino comfort dish. A taste of home in every spoonful.



Units Scale
  • 1 kg fresh clams
  • 1 large corn cob, kernels removed
  • 6 cloves garlic, minced
  • 1/2 thumb-sized ginger, thinly sliced
  • 1 onion, chopped
  • 2 stalks spring onions, chopped
  • 3 long green chillies
  • fish sauce, (to taste)
  • freshly ground black pepper
  • oil


  1. Heat oil in a pot. Sauté garlic, ginger, and onion until fragrant.
  2. Add corn kernels, sauté 2 more minutes.
  3. Pour 2 cups of water, add clams and green chillies. Simmer 10 minutes until clams open.
  4. Add fish sauce, black pepper to taste.
  5. Stir in spring onions, simmer a couple more minutes.
  6. Turn heat off, place in serving bowls.

View Comments

  • Have never combined corn and clams in a soup . . . taste-testing off the page it seems full of flavour and promising health with a very appetizing look - shall certainly copy and learn its vowel-rich name !

  • Not a fan of corn...but I LOVE clams and grew up eating lots of them in hot humid summer. This looks delightful.

  • I love the perfect simplicity of this dish, and especially love it because of its ties to your home. I think we still have a week or so if fresh corn coming, so I hope to make this early next week. Thanks, Raymund.

  • Raymund, this sounds wonderful. I have friends that invite us over for clams and pasta. I think I'll have them over for your soup. I'll have to think of what to serve for the rest of the meal.

  • How delicious - simple flavours yet great flavour profile, hearty yet relatively light and fresh. I don't think I've ever combined seafood with corn, but this pairing sounds tasty!

  • Recipes that remind you of home and childhood are always the best! For me, smoked brisket has to be close to the top of the list. I've only cooked with clams a couple of times, but this recipe sounds super flavorful. Thanks for sharing!

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