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Description
Clam congee is another one of the many comfort dishes from my parents' home town. It's traditionally made with tiny clams dredged up from the Perfume River in Hue, Vietnam by the locals.
Ingredients
US|METRIC
4 SERVINGS
- olive oil
- 3 shallots
- 1 cup jasmine rice (rinsed & drained)
- 2 cans clams (BubbleBee, with juice)
- 12 cups water
- 2 cloves garlic (chopped)
- 1 stalk lemongrass (finely minced, bulb only)
- fish sauce
- cracked black pepper
- sugar
- salt
- fresh chili (thinly sliced)
- spring onion (sliced into rings)
- coriander leaves (chopped)
- lime wedges
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Directions
- In a soup pan, fry shallots till golden and aromatic. Add rice and fry until slightly golden. Pour in clam juice and water. Bring to a boil then simmer until it looks like porridge (~30 mins)
- In a pan, fry shallots, lemon grass, and garlic until aromatic. Add clams, salt, pepper, fish sauce, a pinch of sugar. Stir fry till done.
- When both 1 and 2 are done, add them together. Garnish with chili, coriander, black pepper, spring onions, etc. Put in also a bit of lime juice.
- Mix and eat.
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