🇻🇳 Vietnamese

Clams Claypot

Name: Clams Claypot
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 2, halved and sliced Garlic; to serve Rice; 2 Bay Leaf; 1 tsp White Pepper; 2 tbsp Sugar; 2 tbsp Fish Sauce; 4 cloves, crushed Shallots; 500 ml Stock or Broth; 800 g Clams; 2 tbsp Neutral Oil

🇻🇳 Vietnamese

Low-and-slow braised clams in a deeply savoured sauce — fork-tender and rich with aromatics. 57 minutes of mostly hands-off cooking.

Prep 15 min Cook 42 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Riceto serve
Bay Leaf2
White Pepper1 tsp
Sugar2 tbsp
Fish Sauce2 tbsp
Shallots4 cloves, crushed
Stock or Broth500 ml
Clams800 g
Neutral Oil2 tbsp

Optional extras

Mint Leaveshandful, to finish

Instructions

1
Brown the clams deeply in the Neutral Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and shallots soften in the drippings with the white pepper.
3
Return the clams, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the clams yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: How to Make Lemongrass Clams [Vietnamese Style] · on YouTube