Filipino

Halaan Bopis

Clam meat bopis, a Filipino dish of finely chopped clams sautéed in tomatoes, onions, chillies, fish sauce, and soy sauce, offers a unique twist. Spice up your meal with this modern take on a Filipino classic!Perfect for any occasion, this dish brings a burst of flavour and freshness!#HalaanBopis #FilipinoFood #SeafoodDelight

When it comes to using every part of the animal, Filipinos are among the most creative and resourceful. The practice of cooking with animal entrails, known as “bopis,” is not just about making use of every part but also about crafting dishes with rich, unique flavours. Traditionally, bopis is made with pork or beef lungs and heart, finely chopped, and sautéed with onions, tomatoes, and chillies. However, today, I want to introduce a delightful twist on this beloved Filipino dish by using clam meat instead.

Bopis, despite its deep roots in Filipino cuisine, actually derives its name from the Spanish word “bópiz.” While its exact origins are somewhat murky, the dish has undeniably become a staple in the Philippines. The versatility of bopis is evident in the variety of recipes you’ll find across the country, with each region and family adding its own spin. The core of the dish remains the same: a medley of finely chopped innards cooked to perfection with aromatic spices.

The traditional bopis recipe involves sautéing animal lungs and heart until edges are crispy, then combining them with onions, tomatoes, garlic, and pepper. The dish is known for its piquant and spicy flavour, making it a popular choice as “pulutan” (a dish served with alcoholic drinks) or as a main course paired with steamed rice. The balance of spices and the tender texture of the meat make bopis a favourite among many.

One of the critical steps in making bopis is neutralising the strong odour of the lungs. This is typically done by boiling the lungs with cooking wine or simmering them with lemongrass and pandan leaves. This process ensures that the final dish smells as good as it tastes.

For today’s recipe, we’re swapping the traditional animal innards with clam meat. Clams provide a unique texture that, when finely chopped, resembles that of traditional bopis. The natural sweetness of the clams, combined with the tangy and spicy sauce, creates a dish that’s both refreshing and satisfying. Plus, using clams makes this version of bopis lighter and possibly healthier than its meat-based counterpart.

Halaan Bopis is a wonderful example of how traditional dishes can be reinvented with a twist. The clam meat adds a fresh and slightly sweet flavour, balancing perfectly with the spicy and tangy sauce. Whether you’re a fan of seafood or looking to try a new take on a classic dish, this recipe is sure to delight your taste buds. Enjoy it as a hearty meal or a flavourful “pulutan” during your next gathering!

Here’s how you can make Halaan Bopis:

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Halaan Bopis

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Clam meat bopis, a Filipino dish of finely chopped clams sautéed in tomatoes, onions, chillies, fish sauce, and soy sauce, offers a unique twist.

 


Ingredients

Units Scale
  • 800 g steamed clam meat, finely chopped
  • 8 cloves garlic, minced
  • 1 large red onion, minced
  • 4 pcs bay leaves
  • 1 large red capsicum, finely diced
  • 2 cups cane vinegar
  • 1 cup clam stock
  • 3 pcs red chillies, finely chopped
  • 1 tbsp annatto powder, dissolved in 3 tbsp stock
  • 2 stalks lemongrass, bruised
  • 1 knot pandan leaves
  • fish sauce
  • salt
  • freshly ground black pepper
  • oil

Instructions

  1. In a heavy pan, heat oil over medium heat.
  2. Sauté the minced garlic and onions until they become fragrant, and the onions turn translucent.
  3. Add the finely chopped clam meat, chopped red chillies, and bay leaves to the pan.
  4. Stir-fry for about 3 minutes, ensuring the clam meat is well mixed with the aromatics.
  5. Add the finely diced red capsicum, 1 cup of cane vinegar, and the clam stock into the pan.
  6. Bruise the lemongrass stalks to release their flavour and add them to the pan, add the knot of pandan leaves as well.
  7. Bring the mixture to a boil over high heat and allow the sauce to thicken. If you prefer a more sour flavour, add additional vinegar to taste.
  8. Add the dissolved annatto powder mixture into the pan.
  9. Season the dish with fish sauce and freshly ground black pepper. Adjust the seasoning to your preference.
  10. Let the mixture simmer for an additional 2 minutes.
  11. Remove the lemongrass and pandan leaves before serving.
  12. Transfer to a serving dish and serve hot.

Notes

You can also use the water used for boiling or steaming your clams as a clam stock, just sift it on a muslin cloth to discard any fine sand or any solids.

View Comments

  • This sounds wonderful. I wish I could get fresh clams. Not sure if frozen clams are good.

  • Sounds delicious, Raymund. I actually would be curious to try the original recipe with organ meats. I’m one of those odd birds who actually enjoys them. And I like the idea of leaving nothing to waste.

  • This sounds delicious, Raymund - and this is certainly one of the most unique clam recipes. It might be a tad spicy to my liking, but I'd still give it a try (and would probably end up eating the entire bowl!)

Published by
Raymund
Tags: ClamSeafood

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