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Halaan and Tausi Guisado
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How to Cook Halaan and Tausi Guisado

Halaan guisado is a savory and aromatic Filipino dish of stir-fried clams cooked with garlic, ginger, chili, and salted black beans, creating a rich and flavorful seafood delight.
Prep Time4 hours 5 minutes
Cook Time15 minutes
Total Time4 hours 20 minutes
Course: Seafood Recipe
Cuisine: Filipino
Keyword: clam recipe, halaan guisado
Servings: 6 servings
Calories: 134kcal
Author: Manny

Ingredients

  • 2 kilos live halaan or clams
  • 1 Tbsp. sesame oil
  • 1 Tbsp. garlic crushed
  • 2 Tbsp. ginger chopped
  • 1 pc red chili or siling labuyo seeded and finely chopped
  • 2 Tbsp. cornstarch dissolved in 1/4 cup water
  • 1 tsp. sugar
  • 1/4 cup tausi or salted black beans
  • 2 to 3 stems onion leeks cut into 1 inch long

Instructions

How to cook Halaan and Tausi Guisado:

  • Soak the live clams in water for about 4 hours to spit the sand and other particles.
  • Then wash thoroughly and set aside.
  • Heat oil in a frying pan (or small carajay or wok) over medium heat.
  • Add in garlic, ginger and chili. Saute for 1 minute or until fragrant.
  • Pour in the cornstarch and water mixture and let it boil.
  • Add the clams and simmer until the shells are opened. Add sugar and tausi.
  • Add in leeks and stir cook lightly until done. Serve hot.

Notes

Cooking Tips:

Soak Clams Properly for a Grit-Free Dish

Before cooking halaan guisado, always soak the clams in water for at least four hours to help them expel sand and other impurities. Adding a bit of salt to the water can speed up the purging process, ensuring a cleaner and more enjoyable dish. Rinse them thoroughly afterward to remove any remaining grit before cooking.

Sauté Aromatics First for Depth of Flavor

Cooking garlic, ginger, and chili in hot oil before adding the clams enhances the overall taste of the dish. This step releases essential oils and deepens the umami flavors, creating a rich, fragrant base. Ginger, in particular, helps counteract any overly fishy taste, making the clams taste fresher.

Avoid Overcooking the Clams for Perfect Texture

Clams cook quickly and should be removed from heat as soon as they open, usually within a few minutes. Overcooking makes them rubbery and tough, diminishing their natural sweetness. If some shells remain closed, discard them as they may not be safe to eat.