Tinolang Halaan with White Corn

Tinolang Halaan with White Corn
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Very delicious and nutritious, this tinolang halaan with white corn is quick, easy and affordable. It only takes about 15-20 minutes to cook and uses 5 very affordable ingredients. There’s a bit of an effort to clean the clams (halaan) and to grate/puree the white corn. But do not be discouraged, I assure you that it is all worth it.

How do you clean clams?

Discard clams that are open and whose shells are chipped or damaged. These are dead clams and are not safe to eat. Then, scrub clams that are tightly shut and undamaged with a brush. Soak it in water for 20-30 minutes. When clams breathe, they spit out salt and sand. This process will then remove most of the salt and sand inside the clams. Take out the clams and cook according to recipe.

How to clean fresh clams

How do you make tinolang halaan special?

Depending on the kind of tinola you’re cooking, making it special might require some special ingredients. Chicken tinola is especially good with chicken liver, betamax (chicken blood cake) and guya ng manok (immature chicken eggs) As for tinolang halaan, white corn makes it real extra special. I seriously think it can compete with New England Clam Chowder. New England Clam Chowder is a thick soup, very creamy, salty and smoky with the subtle seafood flavor. Tinolang halaan has no milk or cream but the white corn packs a ton of creaminess that enhances the flavor of the halaan.

Is white corn good for you?

White corn is high in fat but only 115 calories. It is also high in dietary fiber and a good amount of potassium, vitamin c, iron, magnesiun, B vitamins, and phosphorous, among others.

Mais na puti

Tinolang Halaan with White Corn

Tinolang Halaan with White Corn is the Filipino version of New England Clam Chowder. The only difference is that this Filipino soup does not use milk or cream to thicken the soup. The grated white corn thickens the soup instead while adding more flavor into this simple but very delicious soup
Prep Time30 mins
Cook Time20 mins
Course: Soup
Cuisine: Filipino
Keyword: Clam and Corn Soup, Halaan, Tinolang Halaan, Tinolang Halaan with White Corn
Servings: 5
Author: Cel


  • 1 kg fresh halaan
  • 1 thumb sized ginger julienne
  • 1 onion chopped
  • 6 white corn grated
  • sili leaves or malunggay leaves
  • 1 liter water
  • salt and pepper


  • Saute chopped onion and ginger.
  • Add halaan allowing the shells to open and remove shells that did not open.
  • Add water and white corn, bring to boil.
  • Lower heat as soon as the soup boils.
  • As soon as the corn is cooked add chopped sili leaves or malunggay leaves.
  • Salt and pepper to taste.
  • Transfer into a bowl and serve hot.


For a thicker soup, place grated white corn in a blender with a bit of clam broth or water before adding it into the soup. 

Have you tried this recipe? I would love to hear from you. Tag me on facebook and instagram.

If your looking for a dish to partner with this tinolang halaan, check out my Chicken Feet with Black Beans and Oyster Sauce Recipe.