Photograph of the finished Clams Braised in Soy Sauce

Vietnam · Nghêu kho nước tương

Clams Braised in Soy Sauce

30 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Clams Clams 2 kg
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Ginger Ginger 100 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Sugar Sugar 48 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Chilli Chilli 12
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak the clams in saltwater with chili peppers for 1 hour to allow them to release all the sand.
  2. 2 Sauté the garlic and ginger in oil for 60 seconds, then add the clams and cover.
  3. 3 The clams are braised using the clam juice they release, with only soy sauce added; adding more water would make the dish bland.
  4. 4 Open the lid as soon as the clams begin to open their shells, then immediately scoop out the opened clams into a bowl.
  5. 5 Add soy sauce and sugar to the water in the pot and simmer for 3 minutes until the sauce thickens.
  6. 6 Add the clams to the pan, shake for 20 seconds, then sprinkle with chili, green onions, and pepper.

With an appliance

  • Microwave 25 min

    Replace step 2: put the clams with garlic and ginger in a bowl, cover loosely, and microwave at 800W for 3 minutes, removing each opened clam individually; steps 5-6 continue simmering the sauce until thickened, then add the clams back in for 20 seconds.

Start cooking