Top 8 Best and Most Delicious Clam Soup Recipes You Should Try - Mytour.vn

Ingredients:

• Clams 1.5 kg
• Tofu 100 g (2 pieces)
• Tomatoes 3 pieces
• Vietnamese coriander 50 g
• Spring onions 3 stalks
• Minced garlic 3 teaspoons
• Fish sauce 2.5 tablespoons
• Chili sauce 1/2 tablespoon
• Oyster sauce 1/3 tablespoon
• Cooking oil 3 tablespoons
• Seasoning powder 1/2 teaspoon

Preparation:
Clean and Boil the Clams:

• First, scrub the clams with a brush to remove dirt from the shell. Then, place 1.5 kg of clams in a pot with 200 ml of water and boil over medium heat for 10-15 minutes.
• Once the clams are cooked, turn off the heat and let them cool for 5 minutes. Separate the shells and wash the clam meat under running water to remove any remaining sand. Drain and cut the clam meat into bite-sized pieces.

How to Clean Clams from Sand:

• You can soak the clams in rice water with a few slices of ginger and chili to help them expel the sand.
  Alternatively, soak them in diluted salt water with a few chili peppers. The saltiness and spice will encourage the clams to release their sand.
• Another option is to use a vinegar and chili mixture to soak the clams, which is also highly effective.

Prepare Other Ingredients:

• Remove the stems from the tomatoes, rinse them clean, and cut them into wedges. For the tofu, simply cut it into bite-sized pieces.
• Next, wash the Vietnamese coriander and spring onions, remove any roots, and chop them finely.

Stir-fry the Clams:

• Heat 2 teaspoons of minced garlic and 2 tablespoons of oil in a pan over medium heat until fragrant. Then, add the clam meat and stir-fry for about 3 minutes.
• Add 1/3 tablespoon of oyster sauce, 1/2 tablespoon of fish sauce, and 1/2 tablespoon of chili sauce. Continue to stir-fry for another 3 minutes to let the clams absorb the flavors. Then, add the Vietnamese coriander and spring onions, stir-fry again, and turn off the heat.

Make the Soup:

• In a pot, heat 1 teaspoon of minced garlic and 1 tablespoon of cooking oil over medium heat until fragrant.
• Add the 3 tomato wedges, 2 tablespoons of fish sauce, and 1/2 teaspoon of seasoning powder. Stir-fry the tomatoes for 3-5 minutes until soft.
• Next, add 1 liter of water and let it cook for 10-15 minutes. Once the water starts to boil, add the stir-fried clams and tofu, and cook for another 5-7 minutes. Season to taste and serve the soup hot!

Final Result:

• Your tofu clam soup is ready with an irresistible aroma!
• The broth is a delightful mix of sweet and lightly sour, and the fresh clam meat adds an amazing flavor. The addition of Vietnamese coriander and spring onions enhances the dish, making it even more appetizing.

Ingredients:

• Clams 1 kg
• Bottle gourd 1 piece
• Ginger 1 tablespoon (minced)
• Shallots 1 tablespoon (minced)
• Spring onions 1 tablespoon (chopped)
• Vietnamese coriander 2 stems (chopped)
• Cooking oil 1 tablespoon
• Fermented soybeans 1 tablespoon
• Common seasonings (salt, seasoning powder, or fish sauce) to taste

Preparation:
Clean and Boil the Clams:

• Wash the live clams with a brush to remove dirt, then rinse under running water.
• Place all cleaned clams into a pot, adding water to cover about half of the clams and 1 teaspoon of salt. Bring to a boil, and when the clams open, turn off the heat.
• Remove the clams to extract the meat. Cut a slit across the clam's belly, press gently to expel any sand or debris, and discard any black parts from the meat.
• Rinse thoroughly with water and cut into small pieces. Keep the clam broth to use as the base for the soup, which will add extra flavor.

Prepare Other Ingredients:

• Peel the bottle gourd and cut it into small, even pieces for uniform cooking.

Make the Soup:

• Heat the reserved clam broth in a pot until it comes to a boil.
• In a separate pan, heat 1 tablespoon of cooking oil and sauté 1 tablespoon of minced shallots until fragrant. Add the chopped clam meat and stir-fry for a few minutes.
• Add 1 tablespoon of minced ginger, 1 tablespoon of fermented soybeans, 1 teaspoon of seasoning powder, and stir in the Vietnamese coriander and spring onions. Turn off the heat.
• Once the soup broth boils, add the bottle gourd pieces and cook for about 5 minutes on high heat until the gourd becomes tender and slightly translucent. Add the stir-fried clam mixture into the pot, adjust seasoning, and serve once it's ready.

Final Result:

• The clam soup with bottle gourd has a delicate fragrance, and the vibrant green color of the gourd remains visually appealing. The clams add a chewy texture that's unique and satisfying.
• The broth is sweet and savory, with a gentle hint of spiciness from the ginger, making it a perfect comfort food for both children and adults. This soup is a delightful dish to try!

Ingredients:

• Clams 1 kg
• Tomatoes 2
• Vietnamese coriander 15g
• Spring onions 15g
• Ginger 1 piece
• Chili peppers 3
• Shallots 2
• Vinegar 1/2 cup
• Fish sauce 1 tablespoon
• Common seasonings (salt, MSG, seasoning powder) to taste
• Cooking oil 2 tablespoons

Preparation:
Clean the Clams:

• After buying fresh clams, place them in a bowl with some water and half a cup of vinegar, then crush a few chili peppers and a piece of ginger to add. Let them soak for 3 to 4 hours, then rinse thoroughly.
• Place the clams in a pot and add enough water to cover them. Cover and cook on medium heat until the clams open. Turn off the heat once they do.
• Remove the clams to cool and extract the meat. Clean the meat thoroughly by squeezing out any remaining dirt and washing it again. Keep the clam broth to use as the soup base for richer flavor.
• How to Clean Clams and Remove Sand: Before cooking, use a brush or steel wool to clean the clam shells. Then soak the clams in water with some vinegar and chili peppers to help them expel any sand.
• You can also soak the clams in rice water with some ginger and chili to get rid of sand effectively.

Season the Clams:

• Cut the cleaned clam meat into bite-sized pieces.
• Place the clam meat in a bowl, add 1/2 teaspoon of salt and 1 tablespoon of fish sauce, mix well, and marinate for about 15 minutes.

Prepare Other Ingredients:

• Wash the tomatoes, remove the stems, and cut them into 4 to 6 wedges.
• Peel the shallots, rinse them, and slice thinly.
• Trim the roots from the spring onions and Vietnamese coriander, wash them thoroughly, and chop them finely.

Stir-fry the Clams:

• Heat 1 tablespoon of cooking oil in a pan and sauté half of the shallots until fragrant. Add the clam meat and stir-fry over high heat for about 3 minutes before turning off the heat.

Make the Soup:

• Heat another tablespoon of cooking oil in a pot and sauté the remaining shallots until fragrant. Add the tomatoes and stir-fry over medium heat for about 3 minutes.
• Once the tomatoes soften, add the reserved clam broth and season with 1 tablespoon of seasoning powder, 1 teaspoon of MSG, and stir well. Let it simmer until the broth boils, then add the stir-fried clam meat.
• Simmer for an additional 3 minutes over medium heat. Taste and adjust the seasoning if needed, then add the chopped spring onions and Vietnamese coriander. Turn off the heat once done.

Final Result:

• This sour clam soup is fragrant with the aroma of Vietnamese coriander. The clams are tender and sweet, making it a delightful dish. Serve it with rice and a bit of fish sauce and chili for the perfect meal!

Ingredients:

• Clams 1.5 kg
• Water spinach 400g
• Tomatoes 3
• Spring onions 4 stalks
• Vietnamese coriander (Rau ram) 1 small bunch
• Seasoning powder 1 teaspoon
• Soybean paste 1 tablespoon
• Cooking oil 2 tablespoons
• Rice washing water (a little)
• Common seasonings (salt, seasoning powder, ground pepper)

Preparation:
Clean and Boil the Clams:

• Wash the clams thoroughly and soak them in rice washing water for about 8 hours. After soaking, rinse them again and transfer them to a pot to boil.
• Put the clams into a pot with 1 teaspoon of salt and about 400ml of water. Boil them for 20 minutes.

Prepare Other Ingredients:

• Carefully remove the tender leaves of the water spinach and wash them with cold water.
• Remove any wilting leaves and roots from the spring onions, rinse them clean, and slice the green part finely. Slice the white part of the spring onions thinly.
• Cut the tomatoes into wedges after rinsing them.

Extract the Clam Meat:

• After boiling for 20 minutes, carefully remove the clams from the pot and allow them to cool. Extract the clam meat from the shells and place it in a bowl.
• After removing the clam meat, wash it thoroughly again, cut open the belly to remove any dirt, rinse it once more, and drain it well.
• Once drained, use scissors to cut the clam meat into bite-sized pieces. Marinate with 1 teaspoon of seasoning powder, 1 teaspoon of seasoning mix, and 1/2 teaspoon of ground pepper. Let it marinate for 10 minutes.

Cook the Soup:

• Heat 2 tablespoons of cooking oil in a pot. Add the sliced white part of the spring onions and sauté until golden and fragrant.
• Once the onions are golden and fragrant, add the marinated clam meat and stir-fry for 2 minutes. Then, add the tomatoes and stir-fry for another 5 minutes.
• After 5 minutes, add 1 tablespoon of soybean paste, followed by the water spinach, spring onions, and Vietnamese coriander. Stir-fry for another 4 minutes.
• Next, pour in the clam broth from earlier, being careful to leave any sediment behind as it may contain sand. Let the soup simmer until it boils. Taste and adjust seasoning as necessary, then turn off the heat.

Final Result:

• The Clam Soup with Water Spinach is vibrant, aromatic, and irresistibly flavorful. The clams bring a delicate sweetness, beautifully complemented by the earthy greens and other ingredients, making it a unique and delicious dish.

Ingredients:

• River clams 1 kg
• Pineapple (peeled) 1/2 fruit
• Tomatoes 3
• Spring onions 3 stalks
• Vietnamese coriander 5 sprigs
• Sour vinegar 1 cup
• Shallots 3 cloves
• Garlic 3 cloves
• Chili peppers 2
• Fish sauce 1 tablespoon
• MSG 1 teaspoon
• Seasoning powder 1 teaspoon

Preparation:
Clean and Boil the Clams:

• Start by scrubbing the clams with a brush to remove any dirt from the shells. Then, place the cleaned clams and 200ml of water into a pot and bring to a boil over medium heat for 10-15 minutes.

Prepare the Other Ingredients:

• Remove the stems from the tomatoes, rinse, and cut them into wedges. For the pineapple, cut out the core and slice it into bite-sized pieces.
• Peel and finely chop the shallots and garlic. Pluck the tender leaves of the Vietnamese coriander, wash with spring onions, and chop everything into small pieces.

Extract the Clam Meat:

• When the clams are done boiling, turn off the heat and let them cool for about 5 minutes. After that, remove the shells and wash the clam meat under running water. Squeeze out the green parts and discard any waste.
• Rinse the clam meat once more and drain it well. Cut the meat into bite-sized pieces.
• Reserve the clam broth and strain it to ensure it's free of any impurities, as this will be used to make the soup base, adding a delicate sweetness to the broth.

Cook the Soup:

• Heat oil in a pot, then sauté the minced shallots and garlic until fragrant.
• Add the tomatoes and pineapple to the pot and stir-fry them together. Then, add the clams and stir well. After that, strain the clam broth and pour it into the pot. Using the clam broth will enhance the soup's natural sweetness.
• Once the tomatoes and pineapple are cooked, add the spring onions and Vietnamese coriander. Season with 1 tablespoon of fish sauce, 1 teaspoon of MSG, and 1 teaspoon of seasoning powder, stirring thoroughly.
• For a touch of sourness, pour in 1 cup of sour vinegar. If you don’t have sour vinegar, you can substitute with tamarind paste or sour tamarind water.
• Finally, add 2 chili peppers for a spicy kick. If you prefer a milder soup, feel free to skip this step.

Final Result:

• The broth is a perfect balance of sweet, tangy, and savory flavors, enhanced by the fresh clams. The addition of Vietnamese coriander and spring onions gives the dish an aromatic boost, making it not only delicious but also nutritious and healthy.

Ingredients:

• 7 clams
• 1 bunch of Malabar spinach (medium size)
• 2 shallots
• 1 tablespoon cooking oil
• 1/2 teaspoon fish sauce

Instructions:
Prepare and Boil the Clams:

• Soak the clams in water for a day to remove any dirt and sand.
• After soaking, rinse the clams and place them in a pot with enough water to cover. Cook over medium heat.
• Boil for about 7 minutes until the water starts to bubble and the clams open. Turn off the heat, remove the clams, and save the broth.

Prepare the Other Ingredients:

• Pick the tender leaves and stems from the Malabar spinach, discarding any tough stems or damaged leaves.
• Rinse the spinach and let it dry. Then chop it into pieces according to your preference.
• Peel the shallots, rinse, and finely chop them.

Prepare the Clams:

• Once the clams are boiled, remove the shells, discard the internal waste, and rinse the clam meat with clean water.
• Cut the clam meat into halves for smaller clams and thirds for larger ones.

Cook the Soup:

• In a pot, heat 1 tablespoon of cooking oil over medium heat.
• Add the chopped shallots and sauté until fragrant. Then, add the clam meat and stir for about 1 minute.
• Add 1/2 teaspoon of fish sauce and stir for another 30 seconds. Then, pour in the reserved clam broth.
• Bring the soup to a boil and cook for another 5-7 minutes, then add the Malabar spinach and cook for another 2-3 minutes.
• Finally, adjust the seasoning to taste, then simmer for 2-3 more minutes before turning off the heat.

Final Result:

• This hot and comforting soup is a delightful combination of sweet broth, tender clam meat, and nutritious Malabar spinach. It’s the perfect dish to nourish and satisfy!

Ingredients:

• 10 clams
• 1 small bunch of Malabar spinach
• 1 tomato
• 2 shallots
• 500 ml rice water
• 1 tablespoon cooking oil
• 1 tablespoon seasoning powder
• A pinch of salt

Instructions:

Prepare and Boil the Clams:

• Soak the clams in rice water overnight to remove any dirt.
• Then, scrub the clam shells clean using a brush and rinse thoroughly.
• Place the clams in a pot with enough water to cover and cook over medium heat.
• Boil for about 7 minutes until the clams start to open. Turn off the heat, remove the clams, and save the clam broth.

Prepare the Other Ingredients:

• Pick the tender leaves and fresh shoots of the Malabar spinach, discarding any old or damaged leaves and stems.
• Rinse the spinach and chop it into small pieces.
• Rinse the tomato, remove the stem, and cut it into wedges. Peel and finely chop the shallots.

Remove the Clam Meat:

• After removing the clams from the pot, separate the meat from the shells and remove any waste inside.
• Rinse the clam meat thoroughly with clean water.

Cook the Soup:

• Heat 1 tablespoon of oil in a pot over medium heat.
• Add the chopped shallots and sauté until fragrant. Then, add the clam meat and stir for about 1 minute, along with 1 tablespoon of seasoning powder.
• Add the tomato wedges and stir-fry for another 3 minutes, then pour in the saved clam broth to cook together.
• Season the soup to taste and simmer for 5 minutes. When the water starts boiling, add the Malabar spinach and cook for another 2 minutes.
• Once the soup is boiling again, turn off the heat and serve the soup hot.

Final Result:

• This clam soup with Malabar spinach and tomato is both delicious and nutritious! The savory broth is balanced by a subtle tang from the tomato, paired with the fresh sweetness of the clam meat and refreshing spinach.

Ingredients:

• 1.5 kg clams
• 400 grams mustard greens
• 1 teaspoon fish sauce
• 2 teaspoons salt
• 1 tablespoon cooking oil

Instructions:

Prepare and Boil the Clams:

• To clean the clams, rinse them thoroughly with water, then soak them in a mixture of diluted salt water overnight. After that, use a brush to scrub the clam shells clean.
• Once cleaned, place the clams in a pot, add about 200 ml of water, and bring to a boil. When the clams start to open, remove them and let them drain.
• Allow the clams to cool, then carefully remove the meat for the soup. Be sure to discard the insides, rinse the meat, and set it aside to drain.

Prepare the Mustard Greens:

• Trim off any wilted, yellow, or damaged leaves, and remove the roots. Rinse the mustard greens thoroughly and cut them into bite-sized pieces.

Cook the Soup:

• Heat 1 tablespoon of cooking oil in a pot. Once the oil is hot, add the clams and stir-fry gently to ensure they cook evenly. Season with 1 teaspoon of fish sauce and 1 teaspoon of salt, then stir for another 2 minutes before adding the mustard greens.
• Stir-fry the greens for another 2 minutes, then add approximately 400 ml of water. Let the soup boil, taste, and adjust the seasoning as needed before turning off the heat.

Final Result:

• This clam and mustard greens soup is fragrant and full of natural sweetness. Despite its simplicity, it is incredibly flavorful, perfect for when you want a refreshing change of pace in your meals, offering both a satisfying taste and nutrition.