Top 15 Most Delicious Snail, Clam, and Shellfish Dishes

Ingredients:

• Medium-sized snails
• Scallions, ginger, garlic
• Green and red chili peppers
• Dried pepper
• Dried chili
• Fish sauce
• White wine
• Sugar
• Vinegar
• Chili paste

Instructions:

• Soak the snails in saltwater or rice water for about 1 day to remove all the slime and dirt.
• Rinse the snails with clean water.
• Cut off the snail tails.
• Cut scallions into medium pieces, peel and slice garlic, slice ginger, cut green and red chili peppers into short pieces.
• Heat oil in a pan, sauté garlic and ginger until fragrant.
• Add dried pepper and stir well.
• Add snails to stir-fry, season with fish sauce, white wine, sugar, a little chili paste, and a little vinegar.
• About 15 minutes later, add dried chili and stir-fry together.
• Add green chili and red chili, stir-fry until cooked.
• Finally, add scallions, stir for another minute, then turn off the heat.

Now you have completed this delicious spicy stir-fried snail dish. With this dish, you only need to soak the snails overnight and clean them, the cooking method is quite simple, isn't it?
Good luck with this spicy stir-fried snail dish!

Ingredients

• 1 kg periwinkle: You need to choose fresh and uniform periwinkles for a delicious and attractive grilled periwinkle dish.
• Lemongrass: 100g
• Kaffir lime leaves: 1 handful
• Red horn chili: 10 pieces
• Garlic: 1 bulb
• Ginger: 100g
• Fresh lime: 1
• Side vegetables: 2 bitter bananas, 2 sour star fruits, 1 cucumber, 100g aromatic herbs
• Seasonings: sugar, salt, fish sauce, chili powder

Preparation for making grilled periwinkle with lemongrass and chili

• Lemongrass: Rinse, finely chop 3 pieces, slice 4 pieces, leave 3 pieces whole.
• Periwinkle: Soak in water with finely chopped chili and 1 iron knife for 2-3 hours to make the periwinkle clean, the longer you soak, the cleaner the periwinkle will be, rinse several times with water until the water rinses the periwinkle clean, and then drain in a basket.
• Lemongrass: Rinse, finely chop half, crush half, cut into 3cm pieces.
• Kaffir lime leaves: Rinse each leaf, choose about 5-6 slightly young leaves, slice, and leave the rest whole.
• Ginger: Peel, rinse, crush 2/3, leave 1/3 whole.
• Garlic: Peel, rinse.
• Fresh lime: Extract the juice.

Side vegetables:

• Bitter bananas: Peel, rinse, slice thinly, soak with juice from ½ a lime.
• Cucumber: Rinse, scrub both ends well, slice.
• Sour star fruits: Rinse, remove the edges, slice thinly.
• Aromatic herbs: Pick and rinse, drain.

How to make grilled periwinkle with lemongrass and chili
Step 1: Cooking grilled periwinkle with lemongrass and chili:

• Put the cleaned periwinkles in a pre-steamed pot with 1 teaspoon of salt and the crushed ginger, and some crushed kaffir lime leaves to ensure that the periwinkle is clean, not fishy, and more fragrant when making grilled periwinkle with lemongrass and chili. When the pot of periwinkles boils for about 2 minutes, turn off the heat, remove the periwinkles to a basket.
  
• Next, use another pot, if you have an earthen pot, it's even better, put lemongrass and some kaffir lime leaves underneath, then place the pre-steamed periwinkles on top, put sliced chili, chopped lemongrass, remaining kaffir lime leaves, and 1 teaspoon of seasoning powder on top, then steam the periwinkles until cooked. When cooked, the periwinkle will emit a very characteristic aroma, if you want to keep the heat of the grilled periwinkle with lemongrass and chili during the eating process, you can put the pot of periwinkles on a mini gas stove or alcohol stove, turn the flame low and steady.
  

Step 2: Making ginger fish sauce to eat with grilled periwinkle with lemongrass and chili:

• For making ginger fish sauce, the standard and delicious bowl of fish sauce to eat with this dish also plays an equally important role as the pre-processing and steaming process of the periwinkle, right.
  
• You put garlic, ginger, 3 red horn chili peppers, and 1.5 teaspoons of sugar in a mortar, finely crush, put the mixture in a bowl, then mix with 4 tablespoons of fish sauce, 3 tablespoons of boiled water, 1 tablespoon of lime juice, stir well, taste again to suit your taste and finally add the sliced kaffir lime leaves, you have completed the process of making fish sauce.
  
• Arrange the side vegetables on a plate with the grilled periwinkle with lemongrass and chili and the ginger fish sauce to eat with it, and your family can enjoy this delicious grilled periwinkle dish. The grilled periwinkle with lemongrass and chili is very beautifully presented, the aroma of lemongrass, kaffir lime leaves is very characteristic, fresh and delicious periwinkle, not fishy, served with raw vegetables and sour and sweet ginger fish sauce is very suitable for your taste.
  

Requirements and enjoy grilled periwinkle with lemongrass and chili:
With this delicious grilled periwinkle with lemongrass and chili dish, you should eat it hot for the best taste, it is best to put the pot of periwinkles on a mini gas stove or alcohol stove to keep the food hot during the eating process, it will be much better.

Ingredients:

• Periwinkle: 1 kg (make sure to choose fresh, even-sized periwinkles for a delicious and attractive Steamed Periwinkle with Lemongrass and Chili)
• Lemongrass: 100g.
• Lime leaves: 1 handful.
• Red horn chili: 10 fruits.
• Garlic: 1 bulb.
• Ginger: 100g.
• Fresh lime: 1 fruit.
• Accompanying raw vegetables: 2 bitter bananas, 2 sour star fruits, 1 cucumber, 100g fragrant herbs.
• Seasonings: sugar, salt, fish sauce, chili powder.

Preparation:

• Red horn chili: wash thoroughly, finely chop 3 fruits, slice 4 fruits, leave 3 fruits whole.
• Periwinkle: Soak in water with finely chopped chili and a steel knife for 2-3 hours to remove dirt, the longer you soak, the cleaner the periwinkle will be, rinse several times with water until the periwinkle is clean, then drain.
• Lemongrass: wash thoroughly, finely chop half, crush the other half, cut into 3cm pieces.
• Lime leaves: wash each leaf, choose about 5-6 slightly tender leaves, slice thinly, leave the rest whole.
• Ginger: Peel, wash thoroughly, crush two-thirds, leave one-third whole.
• Garlic: Peel, wash thoroughly.
• Fresh lime: Extract juice.

Accompanying raw vegetables:

• Bitter bananas: peel, wash, slice thinly, soak in lime juice from ½ lime.
• Cucumber: Wash, scrub both ends well, slice thinly.
• Sour star fruits: wash, remove the edges, slice thinly.
• Fragrant herbs: Pick and wash, let drain.

How to make:
Step 1: Cook Steamed Periwinkle with Lemongrass and Chili:

• Put the cleaned periwinkles in a pot to steam briefly with 1 tablespoon of salt and the crushed ginger, a few crushed lime leaves to ensure the periwinkles are clean, not fishy, and more flavorful when making Steamed Periwinkle with Lemongrass and Chili, let the pot of periwinkles boil for about 2 minutes then turn off the heat, remove the periwinkles from the pot.
• Next, use another pot, if you have an earthen pot, that's even better, line the bottom with crushed lemongrass, a few crushed lime leaves then add the steamed periwinkles, on top, add sliced chili, finely chopped lemongrass, the remaining lime leaves along with 1 tablespoon of seasoning powder, then steam until the periwinkles are cooked. When cooked, the periwinkles will emit a very characteristic aroma, if you want to keep the heat of the Steamed Periwinkle with Lemongrass and Chili throughout the eating process, you can place the pot of periwinkles on a mini gas stove, alcohol stove, and turn the flame to low.

Step 2: Make accompanying ginger fish sauce for Steamed Periwinkle with Lemongrass and Chili:

• For the Steamed Periwinkle with Lemongrass and Chili, making the right, delicious fish sauce to accompany this dish also plays an equally important role as the preparation and steaming process of the periwinkles.
• You put garlic, ginger, 3 red horn chilies, and 1.5 tablespoons of sugar into a mortar, crush finely, transfer the mixture to a bowl then mix with 4 tablespoons of fish sauce, 3 tablespoons of boiled water, 1 tablespoon of lime juice, stir well, season again to taste and finally add the sliced lime leaves into it and you have completed the process of making the fish sauce.
• Arrange the raw vegetables on a plate with Steamed Periwinkle with Lemongrass and Chili and accompanying ginger fish sauce, and your family can enjoy this delicious Steamed Periwinkle with Lemongrass and Chili now.

Requirements and enjoy Steamed Periwinkle with Lemongrass and Chili:
- Steamed Periwinkle with Lemongrass and Chili is presented very attractively, with the characteristic aroma of lemongrass, lime leaves, fresh periwinkles, not fishy, when served with raw vegetables and sweet and sour ginger fish sauce, it perfectly suits your taste.
- With this attractive Steamed Periwinkle with Lemongrass and Chili, you should eat it hot for the best taste, it's best to place the pot of periwinkles on a mini gas stove or alcohol stove to keep the dish hot throughout the eating process, it will be much more delicious.

Ingredients:

• Nail shell: 0.5 kg
• Scallion: 50 gr
• Roasted peanuts: 30 gr
• Vegetable oil (or lard): 30 ml
• Seasonings: Salt, pepper.
• Charcoal for grilling (You can use an oven for hygiene and still maintain the delicious taste)

How to make:

• Soak the nail shells in diluted lime water for 30 minutes, then boil a pot of water, turn off the heat and add the nail shells, stir evenly. Then peel off the black membrane, clean the nail meat, discard some of the shell, and arrange the cleaned shells on the grilling tray.
• How to make scallion oil: Rinse the scallions, chop finely, heat the vegetable oil, add the scallions (you can sauté the dried scallions first for a bit more flavor) season with a little pepper and salt, stir well and turn off the heat.
• Use a small spoon (about the size of a teaspoon), when the shells boil and the water just starts to recede, spoon the scallion oil over each shell, do it one by one until finished.
• When the scallion oil boils, take the grilled shells onto a plate, sprinkle with fragrant fried scallions, peanuts close to the shell, crush.

Ingredients:

• 400g blood cockles
• 2 tablespoons tamarind seeds
• 5 tablespoons water
• 1 tablespoon palm sugar
• 1 chili pepper, finely chopped
• 3-4 cloves garlic, finely chopped
• Fish sauce
• Cilantro, finely chopped
• 2 tablespoons vegetable oil

How to make:

• Rinse the blood cockles thoroughly with clean water.
• Mix tamarind seeds with water and palm sugar (you can add more sugar later if it's not sweet enough). Strain or remove the seeds.
• Heat vegetable oil in a pan, add chili pepper and garlic, sauté until fragrant, then add the cockles, stir well to coat them with oil, then pour the tamarind mixture over, add fish sauce (use moderately, avoid making it too salty).
• Continuously stir the cockles for a few minutes until the tamarind sauce thickens and test with chopsticks to open the cockle shells easily, indicating they are cooked. Taste the dish and adjust the seasoning if necessary, then add cilantro and mix well.
• Turn off the heat. Serve the dish hot.

Ingredients:

• 1kg spindle shells
• 2 lạng shrimp salt
• 2 tablespoons lemongrass, minced
• 1 tablespoon garlic, minced
• Vegetable oil, seasoning powder

How to make:

• Soak the spindle shells in rice washing water with a little salt for 30-45 minutes to remove the sliminess. Then, rinse them thoroughly with clean water.
• Bring a pot of water to a boil and add a piece of crushed ginger. When the water boils, add the spindle shells and boil for about 2-3 minutes, then remove and drain them.
• Heat ½ tablespoon of vegetable oil in a pan, add garlic and minced lemongrass, sauté until fragrant. When the garlic turns slightly golden, add shrimp salt and the spindle shells. Continuously stir or toss the shells over low heat.
• Add ½ teaspoon of seasoning powder to balance the saltiness. Roast the shells until the shrimp salt turns dark brown and sticks to the shells.
• Transfer the shells to a plate. Garnish with some cilantro and sliced chili. Serve with lime salt or fish sauce.
• Wish you success with making this grilled spindle shell with shrimp salt!

Ingredients:

• 1kg fat snails (can be replaced with blood cockles, also delicious)
• Vegetable oil, fish sauce
• A small bowl of sugar
• Garlic, chili, cilantro

How to make:

• Soak the fat snails in rice washing water or fresh chili to allow them to release all the mud and dirt. Then, rinse them thoroughly.
• Drain the snails. Pick and wash the cilantro, then let it drain. Slice the garlic thinly.
• Blanch the snails briefly.
• While waiting for the snails to boil, prepare the fish sauce. Crush garlic and chili, then add some fish sauce to make a fragrant mixture for marinating the snails.
• Once the snails boil, drain them and transfer to a large bowl. Mix them with the marinade prepared earlier and let them soak for about 10 minutes.
• Heat a pan, add some vegetable oil, then add the bowl of snails. Stir vigorously with chopsticks until the garlic, chili, and fish sauce emit a fragrant aroma.
• Sauté for about 5 minutes until the snails absorb the seasonings evenly. Add more sliced garlic, stir briefly, then turn off the heat.
• Irresistibly delicious! Serve hot!

This dish, snails cooked with bananas and tofu, offers a rustic flavor. The chewy texture of snails combines with the starchy taste of bananas, complemented by the fatty pork and fragrant, crispy tofu, making it irresistibly delicious.

Ingredients:

• 1 kg stuffed snails
• 250g pork belly: thinly sliced
• 3 pieces tofu: diced into squares
• 3 stalks fresh lemongrass: finely chopped
• A few sprigs of perilla leaves: finely shredded
• 10 green bananas: peeled, diagonally sliced, soaked in diluted salt water, then coated with turmeric powder
• 15g shrimp paste
• 60ml vinegar
• 1 tablespoon tamarind paste
• 1 teaspoon minced garlic and shallots
• 2 bird's eye chilies
• A few sprigs of spring onions
• Seasonings: salt, pepper, sugar, MSG, and vegetable oil

Instructions:

• Boil the cleaned snails. Once cooked, remove from heat, drain, and finely chop. Reserve the cooking liquid.
• Sauté garlic and shallots until fragrant, then add a little shrimp paste and marinate with snails and seasonings including lemongrass, chilies, shrimp paste, turmeric powder. Refrigerate the snails, covered, for about 3 hours.
• Render the fat from the pork belly until crispy. Then, marinate it with the same seasonings used for the snails.
• Use the rendered fat to fry the tofu until golden.
• Quickly fry the green bananas with a little MSG to enhance the flavor.
• Bring the reserved snail cooking liquid to a boil, then add the pork belly, tofu, and bananas. When the liquid boils again, add tamarind paste for a sour taste, adjust the seasoning, then finally add the snails and cook for about 3 minutes.

Coconut stir-fried bamboo snails offer an incredibly delicious aroma and flavor, created by the deliciousness of bamboo snails and various spices combined with the sweet and creamy taste of coconut milk. This dish is highly popular in seafood restaurants, making it a sought-after delicacy.

Ingredients:

• 1 kg bamboo snails, tails removed
• 1/2 coconut
• 5 lemongrass stalks
• 1 tablespoon minced garlic
• A handful of coriander, chili, and basil leaves
• 1 teaspoon salt
• 1 teaspoon seasoning powder
• 4 teaspoons sugar

Instructions:

• Soak the bamboo snails with a few slices of chili in clean water, then rinse and drain.
• Grate the coconut and squeeze out 700 ml of coconut milk. Add salt, sugar, and seasoning powder to this coconut milk.
• Sauté garlic, add coconut milk, and bamboo snails, and cook over high heat, stirring constantly until the coconut milk boils for about 3 - 4 minutes until cooked.

Ingredients:

• 500g clams
• 2-3 stalks lemongrass, sliced
• 2 slices ginger
• 2 cloves garlic, peeled and sliced
• 2 chili peppers, seeded and finely chopped
• 30ml fish sauce
• 15g sugar; ground black pepper; basil leaves; water

Instructions:

• Prepare the ingredients. Rinse the clams thoroughly. Scrub the shells if necessary. Then soak the clams in a bowl of water with a little salt for 4 hours. You can rinse and change the water 1-2 times during the soaking process if possible.
• Bring some water to a boil in a pot. Turn off the heat and add the clams to the pot, then cover and let it sit. Within a few seconds, the clams will open their mouths, then remove the clams from the pot. Discard any grit in the clam water.
• Add lemongrass, ginger, garlic, and chili to the clam water, adding more water if necessary. Bring the pot to a boil.
• Simmer over low heat for 10-15 minutes. Add fish sauce, sugar if needed.
• Return the clams to the pot, stir for 30 seconds or longer if necessary.
• Do not overcook the clams, or they will shrink and lose their sweetness. Transfer the clams to a bowl, sprinkle with some chili, and garnish with basil leaves!

Turbo snails grilled with spicy green pepper offer a bold and flavorful taste that will give you a new culinary experience without falling short compared to other snail dishes! The initial spiciness combined with the chewy and aromatic snail meat will make you want to keep eating.

Ingredients:

• 1 kg turbo snails
• 250 grams green pepper
• 200 basil leaves
• 2 lemongrass stalks
• 2 tablespoons fish sauce
• A handful of lime leaves, salt
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1 tablespoon minced garlic
• 1 teaspoon chili
• 1/2 tablespoon black peppercorns

Instructions:

• Soak the snails in rice water for about 2 - 3 hours, then boil with lime leaves, lemongrass until boiling, then turn off the heat
• Mix the seasoning by combining fish sauce, garlic, sugar, vinegar, black peppercorns, and minced chili
• Marinate the snails with the seasoning mixture for about 15 - 20 minutes
• Then grill until cooked

Blood cockle porridge offers a sweet, refreshing taste that is both satisfying and tantalizing to the palate. Your family will have a heartwarming and nutritious breakfast with this delicious blood cockle porridge dish. Let's learn how to cook this incredibly delicious and nutritious blood cockle porridge with Massageishealthy!

Ingredients:

• Blood cockles: 0.6kg-1kg depending on the serving size. (You should choose live cockles that are not too large or too small. If the cockles are too small, they will shrink and not taste good when cooked. Conversely, if they are too large, they will be tough).
• Rice: 1 handful
• Sticky rice: 1 handful
• Pork bone: 300g
• Onions, coriander, aromatic herbs, chili, ginger, garlic, pepper, lime
• Basic spices.

Instructions:

• When buying blood cockles, soak them in rice water or diluted chili salt water to release any dirt. Use a brush to scrub the outer shell clean, then rinse with clean water.
• Boil the cockles in water for about 5 minutes. When the cockles just open their mouths, turn off the heat. Do not boil for too long as it will lose the nutrients of the cockles. Remove the cockles, select the gut, sauté the garlic until fragrant, add the cockles, stir well, season with fish sauce, stir well to marinate the spices, and turn off the heat.
• Clean the pork bones, wash, and simmer to extract the broth. During simmering, add ginger for fragrance.
• If you want the blood cockle porridge to be delicious, you need to prepare the rice a bit elaborately. Rinse the rice and drain it, heat a pan, add oil, sauté the onions and garlic until fragrant, add the rice and stir-fry until the rice turns golden brown, then turn off the heat.
• Pour the fried rice into the bone broth. When the porridge boils, season it to taste, simmer over low heat until the porridge has the desired consistency and softness.
• Onions, coriander, chili washed and finely chopped. When serving, wait for the porridge to boil, add the blood cockles and stir well. Wait for the porridge to boil again, then ladle it into a bowl, sprinkle with pepper and garnish with a few sprigs of coriander, depending on your taste. You can serve the porridge with pickled mustard greens or stir-fried vegetables to enhance its appeal.

Ingredients:

• Blood cockles: 1kg
• Garlic: 2 bulbs
• Cilantro: 1 bunch
• Pepper: 2 teaspoons
• All necessary seasonings: Cooking oil, salt, seasoning powder, sugar, pepper

Instructions:

• To make delicious stir-fried blood cockles with garlic, first, prepare the following ingredients. Soak the blood cockles in water for about 4-5 hours or overnight for the best results.
• Wash the blood cockles thoroughly to remove any dirt and sand, then drain them well. Peel the garlic, mince half of it, and thinly slice the remaining half. Clean the cilantro, remove the roots, wash the leaves, and cut into edible pieces. Peel and finely chop the garlic.
• Next, heat cooking oil in a pan over medium heat, then add the minced garlic and sauté until fragrant. Then, add the blood cockles, sugar, and seasoning powder, and stir well. If you prefer spicy flavor, you can add chili paste while stir-frying the blood cockles with garlic to enhance the aroma and taste.
• Continue stir-frying the blood cockles over medium heat, stirring constantly until they are cooked. Note that blood cockles do not open their mouths like clams or mussels when cooked, so to check if they are cooked, look at the color of the shell; if it turns golden, the blood cockles are done.
• Finally, add the cilantro to the blood cockles, stir well to combine, and let it absorb the aroma. Then, turn off the heat. Transfer the blood cockles to a serving dish, sprinkle with some pepper on top for extra flavor and appeal.
• Now, serve the blood cockles with some salt on a plate and sprinkle with a little more pepper, lime juice, and a few slices of chili and cilantro. In all blood cockle dishes, cilantro is a must-have ingredient! Cilantro will enhance the flavor of your blood cockle dish.

Ingredients:

• Razor clams: 1kg
• Lemongrass: 5 stalks, smashed and thinly sliced
• Hot chili: 3 pieces
• Dried shallots: 1 small bulb, finely chopped
• Roasted chili: 1 teaspoon
• Oyster sauce: 2 teaspoons
• Sugar: 1 teaspoon
• Vinegar: 2 teaspoons

Instructions:

• Clean the razor clams: Wash the razor clams thoroughly with water and soak them for about 1 hour with diluted saltwater and some finely chopped chili peppers. Alternatively, you can soak the razor clams in rice water for simplicity.
• Steam the razor clams until they open completely. Note that razor clams release a lot of water, so when steaming, you may only need to add a little water. The water released from steaming the razor clams can be used to make soup.
• Sauté the chopped shallots until fragrant, then add the oyster sauce, roasted chili, sugar, lemongrass, and chili to create the stir-fry sauce for the razor clams.
• Add the razor clams and stir-fry until they are coated with the sauce, then add the vinegar and turn off the heat.

Ingredients:

• 1kg razor clams
• 2 cloves garlic
• ½ teaspoon black pepper
• 180ml chicken broth
• 1 teaspoon soy sauce
• ½ tablespoon butter
• Several stalks of spring onions

Instructions:

• Soak the razor clams in diluted saltwater or rice water for about 4-6 hours to release any sand or dirt. Remove the clams, rinse them again, and drain in a colander.
• Mince the garlic, finely chop the spring onions and chilli. Heat a little oil in a pan, add the garlic and chilli and stir-fry until fragrant.
• Add the clams to the pot, pour in the wine and chicken broth. Cover and cook for about 1.5 minutes until the clams open, then add the butter and soy sauce, stirring well. Sprinkle chopped spring onions on top.