Photograph of the finished Clay Pot Braised Clams

Vietnam · Nghêu kho tộ

Clay Pot Braised Clams

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

What to get ready

  • Photograph of Clams Clams 3.5 lb
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Chilli Chilli 8
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the clams for 1 hour, then boil them for 4 minutes. Remove the meat and strain the broth.
  2. 2 The sugar in the earthenware pot turns a reddish-brown color.
  3. 3 Sauté shallots and chili peppers, then add the clams and stir-fry for 1 minute.
  4. 4 Pour in 80 ml of clam broth and simmer for 8 minutes; clams will shrink like rubber if simmered for more than 10 minutes.
  5. 5 Season with fish sauce, sprinkle with pepper and green onions, then serve immediately in the pot while still hot.

With an appliance

  • Microwave 30 min

    Replace step 1: place the soaked clams in a bowl, partially cover, and microwave at 800W for 3 minutes until they just open, then remove the meat and drain the liquid; step 4 continues to simmer on the stove for no more than 8 minutes.

Start cooking