Sopas Na Tulya

Foods Of Childhood:
Lunch: Manila Clam Soup

Just between us—there’s no inspiration like lunch to make us dream and gaze toward the kitchen. Like what's for today.

Manila clam soup and lamas.

The latter is hot, boiled rice hand-mixed (that's where the word 'lamas' comes from) with raw egg sprinkled with sea salt. Salmonella-what?! Never heard.

Our babbling, a constant birdsong as we wait and look forward to something warm to heat us up, down inside, is interrupted by Mum's announcement, Sopas! 

After whiffing a breath to cool the bowl of steaming broth, I carefully take small, curious sips, pausing each time to savor the taste. I let it trace a long, hot trail to my stomach. The soup washes down the egg-rice mix beautifully. 

And the best part?

When I pick an open clam and slurp the meat off its shell with gusto. 

Mum admonishes us as we eat, speaking to us like she is ordering a regiment into battle. Be sure to clean up your plate.

I already know the reason why: the number of rice grains left behind on my plate will signify the number of days I'll spend in purgatory. But I'm not worried. 

Amid the jabbering and slurping sounds, I'm going all Rachael Ray sighing, Yum-O!

RECIPE

1. Walk to the talipapa wet market. Buy fresh tulya clams from Aling Petra. She won't tip the scale because Mum is her suki (known customer). 

2. Buy candied breadfruit dessert from Mang Pepe if there is change. If there's none, just snatch a couple when he's not looking.

3. Brush the shelled clams and soak in water. Wait for them to open and spit out sand and other impurities. This may take a few hours so while waiting, tune in to Student Canteen. Nori Jacinto, 'Neil Sedaka of the Philippines,' will be on to sing Stupid Cupid. He's Mum's favorite.

4. Saute garlic, tomatoes, and onion. Add water carefully or it will sizzle, in which case you'd hear, Anyare? It's an expression of surprise, short for Anong nangyari? (What happened?). 

5. Add the clams and ginger slices, cook for about 20 minutes. Add malunggay leaves. Season with sea salt to taste.

Will serve a family of eight (Dadee eats at the office) and six dogs.
For the latter's 'lamas,' use boiled corn kernels and kangkong leaves seasoned with soy sauce in lieu of egg. Add leftover clam meat for all, except Voltaire.
He's allergic.