Dive into a taste of Mindanao with this seafood sensation! 🌊 #ImbawDelight #SeafoodJoy. A savory soup featuring fresh Imbaw Shells, tomatoes, ginger, and aromatic lemongrass for a comforting seafood delight.

In the heart of Davao, amidst the lush landscapes and rich culinary traditions of Mindanao, there’s a comforting embrace that warms not just your body but your soul as well. It’s a dish that holds a special place in my heart and palate – Imbaw or Imbao, the signature clam shell soup of Davao.

Imbaw, at its core, is a celebration of simplicity. It’s a testament to how a few humble ingredients can come together to create a symphony of Flavors. This light seafood broth is more than just a soup; it’s a warm hug to the gut, a taste of home that transcends borders.

The beauty of Imbaw lies in its no-fuss approach. It’s a recipe that lets the essence of the clams shine and sparkle. These mud clams, locally known as Imbaw, are sourced from the thick mud of mangrove areas. It takes an expert to find and catch them, making them a prized ingredient in Davao’s culinary repertoire.

One of the fascinating aspects of Imbaw is its traditional use as a soup base for lactating mothers. In a region known for the freshest seafood in the country, this clam soup has a special place in nurturing and nourishing families through generations.

The preparation of Imbaw is a reflection of Davao’s love for its seafood heritage. It’s a labour of love that starts with selecting the finest mud clams. These clams are then carefully cooked in a clear broth, allowing their natural Flavors to infuse the soup. The result is a clean and refreshing taste that captures the essence of Davao’s coastal bounty.

As I savour each spoonful of Imbaw, I’m transported back to the shores of Mindanao. The memories of tasting this delightful soup with my loved ones flood my mind. It’s a taste of home that I carry with me wherever I go.

Imbaw, the clam shell soup of Davao, is more than just a dish. It’s a connection to the culture and Flavors of Mindanao. It’s a reminder that even in the simplest of recipes, there’s a world of tradition and love waiting to be savoured.

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  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Filipino


A savory soup featuring fresh Imbaw Shells, tomatoes, ginger, and aromatic lemongrass for a comforting seafood delight.



Units Scale
  • 1 kg Imbaw or any large clams, thoroughly cleaned.
  • 2 pcs ripe tomatoes, halved.
  • 1 spring onions, sliced
  • 2 stalks lemongrass, tied and knotted.
  • 1 onion, chopped
  • 1 piece thumb sized ginger, peeled and julienned.
  • sea salt
  • 3 cups water


  1. In a large pot, bring water to a boil.
  2. Once water is boiling add the tomatoes, ginger, onion, spring onions and lemongrass. Cover the pot and let it simmer for three minutes to infuse aromatics in the water.
  3. Remove the over then gently add the clams. Season with salt, according to your preference.
  4. Reduce the heat to low, allowing it to simmer for 1 minute.
  5. Serve.



6 Responses

  1. It’s so pretty, and sounds wonderful.

  2. It looks so impressive! I’ve never had Imbaw, but I adore its simplicity and elegance and restaurant-worth presentation! It must be ultra tasty, too!

  3. suituapui says:

    Ooooo…I love these clams but I remember my first ever gout attack. I feasted on these at a Ramadan buffet at one hotel in KL, eat all you can…and it struck in the middle of the night! Sobsss!!!

  4. I’m not familiar with Imbaw, but I do enjoy clams. These photos are gorgeous, and this recipe sounds fantastic!

  5. implicit of this beautiful dish really appeals to me. As you know, I am a true believer that just a few ingredients can produce an exquisite meal. I’m looking forward to getting some good clams and making this.

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