Clam Soup with White Wine
Clam Soup with White Wine
Try this quick and easy seafood recipe from Martin Yan's Taste of Vietnam.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 5 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
  • 24 Clams, cleaned and scrubbed
  • 6 cloves Garlic, crushed
  • 1 cup White wine
  • 2 cups Clam juice
  • 2 tablespoons finely chopped Green onions
  • 2 tablespoons Fish sauce
  • 1 tablespoon Ponzu sauce
  • ½ teaspoon Sugar
  • Salt and White pepper to taste
  • Garnish:
  • ½ cup Cilantro leaves
  • 2 tablespoons chopped Green onions
  • 2 small fresh Red chillies, thinly sliced
  • ½ cup Vietnamese mint (rau ram)
  1. Place clams in a stockpot. Add garlic and pour wine over clams. Bring to a boil then reduce heat and simmer until clams shells are all open, about 5 – 10 minutes. Discard any clams that do not open
  2. Strain broth into an 8-cup glass measuring cup; add clam juice and enough water to make 6 cups. Pour liquid into pot; add green onions, fish sauce, ponzu sauce, sugar, salt and pepper; simmer over low heat
  3. Remove clam meat from the shells, reserving 4 clams in their shells as garnish. Discard shells and add meat to soup
  4. To serve, ladle soup and clams into four individual serving bowls. Garnish with cilantro, green onions, chillies, Vietnamese mint and reserved clams

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