love your videos man. thank you for promoting authentic filipino cuisine. just a suggestion though... we have a local clam chowder, using freshwater or river clams instead of "halaan", which is a saltwater clam. you'll find this common in the northern provinces like ilocos, cagayan, isabela, nueva viscaya, etc. we call it "binnek" in ilocano. in addition to garlic, onion and ginger, we add tomatoes into the saute for more enhanced flavor. may be it could be done with halaan. just a suggestion to the interested viewers.
So you used frozen clams or live ones? If you used live ones, you should have made babad to them... so that you can identify the live ones from the dead ones because dead ones (will not open) are a bit dangerous to eat.