By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Big Clam Soup with Vietnamese Spinach

Serves 2

444 cal · 27 min

Big Clam Soup with Vietnamese Spinach

Recipe GLPRf48fbfebfd2fd5

3.8(1)
Vietnamese
Soup
27 min
444 cal
Servings: 2
Stovetop
SNAP eligible

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

  1. 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.

  2. Fill a large pot with 4 cups of water and bring to a boil over high heat.

  3. Add the minced garlic and rice vinegar to the boiling water, stirring well.

  4. 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.

  5. Add the Vietnamese spinach (or regular spinach) to the pot and stir gently, cooking for 1–2 minutes until wilted.

  6. 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.

Comments

Grocery List Plus Editorial Staff3.75

Clams are a coastal splurge at Charlotte grocery stores—expect $12 to $16 per pound at Harris Teeter or Publix, and they must be absolutely fresh, so you're buying the day you cook. The 27-minute stated time omits cleaning the clams, which adds 10 to 15 minutes of hands-on work, and sourcing live clams may force a stop at a specialty seafood counter rather than your regular chain. The spinach and garlic are standard, but the overall cost per serving lands above $8 once you account for clam prices, making this a special-occasion dish rather than weeknight rotation. It does not reheat well, so plan to eat it the same night.

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