Serves 2
27 min
Big Clam Soup with Vietnamese Spinach
Recipe GLPRf48fbfebfd2fd5
A light and flavorful Vietnamese-style clam soup featuring tender clams and vibrant Vietnamese spinach. This simple dish celebrates fresh seafood with aromatic garlic and a touch of vinegar to enhance the natural briny flavors. Perfect as a light, protein-rich meal for two.
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Ingredients
2 pounds live big clams in shell
4 cloves garlic, minced
1 bunch Vietnamese spinach (or regular spinach)
1 tablespoon rice vinegar (or white vinegar)
Directions
Clean the live clams under cold running water, scrubbing their shells with a brush to remove any sand or debris. Discard any clams that remain open after tapping gently.
Fill a large pot with 4 cups of water and bring to a boil over high heat.
Add the minced garlic and rice vinegar to the boiling water, stirring well.
Carefully add the cleaned clams to the pot and cover with a lid. Simmer for 8–10 minutes until the clams open, discarding any that do not open.
Add the Vietnamese spinach (or regular spinach) to the pot and stir gently, cooking for 1–2 minutes until wilted.
Taste the broth and adjust the vinegar as desired. Ladle the soup into bowls and serve hot, distributing the clams, spinach, and broth equally among servings.
