What Are Delicious Clam Dishes? A Compilation of 19 Must-Try Clam Recipes

Clams are one of the most familiar types of seafood in Vietnamese meals, especially popular in coastal provinces. With a natural light sweetness and tender yet slightly chewy meat, clams easily appear in many dishes from steaming, stir-frying, and soup cooking to salad making or braising.

Thanks to containing many nutrients such as protein, iron, zinc, and B vitamins, clams are not only delicious but also support immune system enhancement, suitable for adults, children, and healthy eaters alike. Therefore, the question “What to cook with clams” is always highly searched, especially when you want a quick, neat, yet nutritious meal.

In this article, Ola Squid will introduce you to the top 20 delicious clam dishes that are extremely tasty and easy to make. Let’s get into the kitchen!

What to cook with clams for a delicious meal? 

Fresh clams are always on the list of favorite ingredients thanks to their sweet taste, ease of preparation, and compatibility with many culinary styles. From simple dishes for family meals to flavorful dishes for gatherings, clams always create an appetizing and easy-to-eat feeling.

Thai-style Steamed Clams

Thai-style steamed clams is one of the clam dishes that brings a flavor-exploding experience thanks to the harmony of spicy, sour, and sweet characteristics. The dish has a strong aroma of lemongrass and lime leaves, mixed with a hint of light richness from fresh coconut water. When enjoying it, you will feel the natural sweetness of clam meat blended in a rich sauce layer, making everyone praise it. This is an ideal dish for family or friend gatherings.

Ingredients

• 1 kg fresh clams
• 2 stalks of lemongrass
• 1 can fresh coconut water
• 1 purple onion
• 3–4 lime leaves
• 1 horn chili
• 1–2 tbsp lime juice
• 1 tbsp sugar
• 1 tbsp fish sauce
• 1 tbsp chili sauce
• Coriander, saw-leaf herb

How to make Thai-style steamed clams:

• Clean the clams, soak in dilute salt water for 30–45 minutes to remove sand.
• Crush the lemongrass and cut into sections; slice the chili; crush the purple onion; tear the lime leaves.
• Place a pot on the stove, add coconut water, lemongrass, chili sauce, fish sauce, sugar, and lime juice, then stir gently.
• Boil the mixture over medium heat for 5 minutes to spread the aroma.
• Add the clams, cover the lid. Steam until the clams fully open their mouths, about 5–7 minutes.
• When the clams are just cooked, add lime leaves and chili, season again to taste.
• Ladle into a bowl, sprinkle saw-leaf herb, serve hot to keep the full flavor.

Steamed Clams with Lemongrass

Steamed clams with lemongrass is a classic dish that any seafood lover cannot miss. The cool lemongrass scent permeates each clam, creating a gentle yet seductive feeling. This dish is not only delicious but also extremely easy to make, suitable even for those entering the kitchen for the first time. No need for too many spices, clams still keep their natural sweetness and enchant diners.

Ingredients

• 1 kg fresh clams
• 4–5 stalks of lemongrass
• 1 small ginger root
• 1–2 chilies
• 1 tsp salt
• 200 ml filtered water
• Vietnamese coriander for serving

How to make steamed clams with lemongrass:

• Soak clams for 30–60 minutes in salt water to release all sand. Wash again many times.
• Crush lemongrass and cut into sections; slice ginger; cut chili lengthwise or into rings.
• Place the pot on the stove, line lemongrass and ginger at the bottom of the pot to create aroma.
• Place clams on top, lightly drizzle filtered water and sprinkle salt.
• Cover the lid and steam on high heat so that the clams open quickly and do not become chewy.
• When the clams just open their mouths, turn off the stove. Do not cook for too long to keep the sweetness.
• Serve hot with ginger fish sauce or salt, pepper, and lime.

Check now: How to make steamed squid with lemongrass which is delicious, standard, and not fishy

Clam Soup with Calabash Gourd

Clam soup cooked with calabash gourd brings a cool, light-on-the-stomach feeling yet is still rich in nutrients. Soft and sweet gourd blends with the light sweetness of clams to create a soup suitable for hot days or when the body needs purification. This dish is also very easy to make and has excellent heat-relieving capabilities.

Ingredients

• 600 g fresh clams
• 1 small calabash gourd
• 1 purple onion
• A bit of green onions, cilantro
• 1 tbsp fish sauce
• 1/2 tsp salt
• 1/2 tsp sugar
• Cooking oil

How to make clam soup with calabash gourd:

• Soak clams in salt water, wash clean, and drain.
• Peel the gourd, remove the core, shred or cut into thin slices as desired.
• Sauté purple onion with a bit of oil until fragrant.
• Add clams and stir quickly until clams open.
• Separate the clam meat, filter the boiled water to use as soup stock.
• Boil the clam water, add gourd and cook until gourd is just soft.
• Add clam meat, season with fish sauce, salt, and sugar.
• Turn off the stove, sprinkle green onions and cilantro.

Sour Clam Soup

Sour clam soup is a dish bearing the strong essence of the Southern region with a light sour taste from tamarind, tomatoes, or wild grapes. The sweetness of clams combined with the mild sourness creates a powerful appetite-stimulating flavor. This soup helps the meal feel less heavy, especially wonderful when eaten with raw vegetables or fresh rice vermicelli. If you are looking for what to cook with clams for a delicious meal, this is an option you cannot miss.

Ingredients

• 700 g clams
• 2 tomatoes
• 1 handful of rice paddy herb
• 1 handful of saw-leaf herb
• Sour tamarind (or tamarind pulp)
• 1 purple onion
• 1 chili
• Spices: salt, sugar, fish sauce

How to make

• Soak clams in salt water for cleanliness.
• Boil clams until open, take the meat, filter the boiled water.
• Sauté purple onion until fragrant, add tomatoes and stir until soft to create a natural sour taste.
• Pour the boiled clam water in, bring to a boil.
• Add tamarind to the pot, stir to dissolve so the soup reaches the desired sourness.
• Add clams, season with salt, sugar, and fish sauce according to taste.
• When the soup boils lightly, add rice paddy herb and saw-leaf herb then turn off the stove.

Clam Seaweed Soup

Clam seaweed soup is a dish in Korean style with a light, cool, and mild taste. Dried seaweed, after being cooked, becomes puffed and soft, deeply soaked in sweet clam water, creating a pleasant feeling. This soup is particularly good for health, helping to balance minerals, suitable for days when you want to change pace with an Asian flavor. This is also an easy-to-cook and nutrient-rich dish, very suitable for the family menu.

Ingredients

• 500 g clams
• 10 g dried seaweed
• 1 purple onion
• 1 small ginger root
• 1 tbsp fish sauce
• 1/2 tsp salt
• 1/2 tsp sugar
• Green onions

How to make clam seaweed soup

• Soak seaweed in water for 5-7 minutes to expand and soften.
• Soak and wash clams clean, boil until open, take the water and filter out the residue.
• Lightly sauté seaweed with a bit of oil and purple onion to bring out the aroma.
• Pour the boiled clam water into the seaweed pot, bring to a boil.
• Add clam meat, season with fish sauce, salt, and sugar.
• When the soup simmers, add green onions and turn off the stove.

Clam Soup with Dracontomelon

Clam soup cooked with dracontomelon is a dish with very characteristic Northern flavor with the light sourness of dracontomelon (sau), natural sweetness from clams, and the cool aroma of Vietnamese coriander and green onions. This soup has the ability to awaken the taste buds right from the first spoon thanks to the unique blend of mild acid from dracontomelon and the harmonious salty-sweet taste of seafood. On sweltering days, a bowl of clam soup cooked with dracontomelon becomes even more attractive, bringing a comfortable, cool feeling like an early season breeze.

Ingredients

• 600 g clams or ngao
• 3–4 fresh dracontomelon fruits
• 2 tomatoes
• 1 purple onion
• Vietnamese coriander, green onions
• Spices: salt, fish sauce, seasoning powder, sugar

How to make clam soup with dracontomelon

• Wash clams clean, soak with salt water for 30 minutes then boil until clams open. Separate the clam meat, filter the boiled water.
• Cut tomatoes into wedges, finely chop purple onion.
• Sauté purple onion with a bit of oil until fragrant, add tomatoes and stir until soft and slightly colored.
• Pour the clam boiled water into the pot, drop the dracontomelon in and cook for about 7–10 minutes for the dracontomelon to release its sour taste.
• When the dracontomelon is soft, lightly mash them or leave them whole depending on preference.
• Add clam meat to the pot, season with fish sauce, salt, and sugar.
• Finally, add Vietnamese coriander and green onions then turn off the stove.

Claypot Braised Clams

Claypot braised clams is a rich, flavor-infused dish, suitable for family meals that need warmth and familiarity. Naturally sweet clam meat when braised with pepper, chili, and food coloring creates a warm aroma, making even a simple meal fully attractive. This braised dish not only stimulates the taste buds but also brings a solid, Vietnamese-style feeling.

Ingredients

• 700 g fresh clams
• 1 purple onion
• 1 tbsp caramel sauce (food coloring)
• 1 tbsp fish sauce
• 1/2 tsp sugar
• 1/2 tsp seasoning powder
• 1 tsp pepper
• 1–2 chilies
• Green onions

How to make claypot braised clams

• Soak clams with salt water, boil until clams open. Take the meat and filter the boiled water.
• Sauté purple onion until golden and fragrant, add clams and stir quickly.
• Add caramel sauce, fish sauce, seasoning powder, sugar, and pepper then stir evenly.
• Pour a part of the boiled clam water in to create a light consistency, simmer on low heat for 10–12 minutes.
• When the braising water thickens, add chili, stir for another 1 minute.
• Sprinkle green onions and turn off the stove.

Stir-fried Clams with Coconut

Stir-fried clams with coconut is a novel dish thanks to the combination of the rich aroma of coconut and the mild sweetness of clam meat. Coconut after being stir-fried will deeply absorb the seafood taste, creating a seductive aroma, rich but not greasy. This dish is especially suitable for meals needing freshness, helping you feel the coastal flavor in a true way.

Ingredients

• 600 g clams
• 100 g shredded coconut
• 1 purple onion
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tsp MSG
• A little ground pepper
• Green onions

How to make stir-fried clams with coconut

• Soak clams in salt water for cleanliness, then boil and filter out the meat.
• Sauté purple onion until golden, add shredded coconut and stir until the aroma rises.
• Add clam meat, stir evenly.
• Season with fish sauce, MSG, sugar, and pepper, continue stir-frying until the coconut is slightly charred at the edges to create aroma.
• Sprinkle chopped green onions before turning off the stove.

Stir-fried Clams with Pineapple

Stir-fried clams with pineapple brings a harmonious flavor between the natural light sourness of pineapple and the mild sweetness of clams, creating a dish that is both delicious and full-flavored. When stir-fried, the pineapple juice permeates the clam meat making the dish more flavorful and attractive. This dish is very suitable for family meals or used as a light appetizer in gatherings.

Ingredients

• 600 g clams
• 1/2 ripe pineapple
• 1 onion
• A bit of purple onion
• 1 tbsp fish sauce
• 1/2 tsp sugar
• 1/2 tsp seasoning powder
• A little pepper
• Green onions, cilantro

How to make

• Wash clams, boil to get meat and filter boiled water.
• Cut pineapple into bite-sized pieces, cut onion into wedges.
• Sauté purple onion until fragrant, add onion and stir quickly.
• Continue to add pineapple, stir until just soft.
• Add clam meat to stir-fry together.
• Season with fish sauce, sugar, seasoning powder, and pepper to taste.
• Sprinkle cilantro, turn off the stove.

See more: Suggesting 3 ways to make stir-fried squid with pineapple which is delicious and flavorful at home

Clam Porridge

Clam porridge is a mild but nutrient-rich dish, suitable for children, the elderly, and people needing mineral supplements. Rice when simmered soft blends with the natural sweetness of clams, creating softness, ease of eating, and very easy digestion. This porridge is often used to nourish the body, relieve colds, or as a gentle yet full breakfast dish.

Ingredients

• 200 g clam meat
• 1 cup of rice
• A little chopped purple onion
• 1 liter of clam boiled water (or filtered water)
• 1 tsp fish sauce
• 1/2 tsp salt
• A little ground pepper
• Green onions, coriander

How to make

• Wash the rice clean, lightly toast on a pan so the porridge is more fragrant.
• Put the rice in a pot, add clam boiled water and cook until the rice is soft.
• Sauté purple onion with cooking oil, add clam meat and stir evenly then turn off the stove.
• When the porridge is cooked soft, add the stir-fried clams to the pot and season with fish sauce and salt.
• Stir evenly, cook for another 3–5 minutes so the porridge flavors blend.
• Sprinkle pepper, green onions, and coriander before serving.

See more: How to cook squid porridge which is delicious, flavorful, and standard at home

Stir-fried Clams with Satay

Stir-fried clams with satay is a characteristic fragrant and spicy dish, very suitable for those who love strong spiciness mixed with light sweet sea aroma. Satay when permeating the clam meat creates a rich flavor, stimulating the sense of smell and taste right from the moment it is still stir-frying on the stove. This is an easy-to-make, quick dish, but bears the essence of extremely attractive street seafood dishes.

Ingredients

• 600 g clams
• 1–2 tbsp satay
• 2 cloves minced garlic
• 1 stalk minced lemongrass
• 1/2 tsp sugar
• 1/2 tsp seasoning powder
• Vietnamese coriander or green onions

How to make

• Soak clams with salt water to clean sand, then boil until clams open, take meat and filter boiled water.
• Sauté garlic and lemongrass until golden and fragrant, add satay and stir evenly to bring out the aroma.
• Add clam meat and stir quickly on high heat.
• Season with sugar and seasoning powder, add a little clam boiled water so the dish doesn’t dry out.
• Stir-fry for about 3–4 minutes for the clams to absorb the satay, turn off the stove and sprinkle Vietnamese coriander or green onions.

Stir-fried Clams with Piper Lolot

Stir-fried clams with piper lolot brings a very characteristic Vietnamese aroma, the piper lolot scent is slightly spicy, slightly pungent blending with the soft sweetness of clams. This dish is not only novel but also has the ability to stimulate taste buds very well. Piper lolot when stir-fried brings out even more aroma, bringing a warm stomach feeling, suitable for afternoon meals or as a light appetizer.

Ingredients

• 600 g clams
• 1 handful of piper lolot leaves
• 1 purple onion
• 1/2 tsp fish sauce
• 1/2 tsp seasoning powder
• 1/3 tsp pepper
• Cooking oil

How to make

• Boil clams to get meat and filter water like the basic way.
• Wash piper lolot, cut into long strands.
• Sauté purple onion until fragrant, add clam meat and stir evenly.
• Season with fish sauce, seasoning powder, pepper, and a bit of clam boiled water.
• When the clams have absorbed the spices, add piper lolot and stir for 1–2 minutes until slightly shrunk.
• Turn off the stove, serve hot with rice or as a drinking snack.

Clam Patties

Clam patties is a unique variation from clams, with a soft sweet flavor, slightly chewy and fragrant with pepper and green onions. This patty can be served with rice, as an appetizer in parties, or for children because it is very nutritious and easy to eat. The biggest advantage of clam patties is the harmonious, natural sweet flavor without being fishy.

Ingredients

• 300 g clam meat
• 1 chicken egg
• 2 tbsp crispy frying flour or tapioca starch
• 1 minced purple onion
• A little green onion, coriander
• 1/2 tsp pepper
• 1/2 tsp fish sauce
• Cooking oil

How to make

• Finely chop clam meat for easy binding.
• Put in a bowl: clam meat, egg, flour, purple onion, green onion, coriander, fish sauce, and pepper. Mix well until the mixture is lightly flexible.
• Heat oil in a pan, use a spoon to scoop each part of the mixture and drop into fry until golden on both sides.
• Take out onto oil-absorbing paper.
• Serve hot with chili sauce or sweet and sour fish sauce.

Refer more: Detailed instructions on how to make squid patties for babies which are soft, delicious, and safe at home

Egg Steamed with Clams

Egg steamed with clams is a gentle yet very nutritious dish, with light sweetness from clams blending with the soft smooth texture of steamed egg. When eating, you will clearly feel the seafood sweetness but not at all fishy, suitable for children, elderly, sick people, or those who want a soft, easy-to-digest dish. This is a simple steamed dish but brings sophisticated and elegant flavor.

Ingredients

• 150 g clam meat
• 3 chicken eggs
• 150 ml clam boiled water or warm water
• 1/3 tsp salt
• 1/2 tsp fish sauce
• A little green onion

How to make

• Whisk eggs well with clam boiled water, salt, and fish sauce. Strain the mixture through a sieve for smooth eggs.
• Put clam meat into molds or heat-resistant bowls.
• Pour the egg mixture in, wrap with plastic wrap or cover the lid to avoid water dropping in.
• Steam at low heat for 12–15 minutes until the egg is softly set.
• Sprinkle green onion and serve hot.

Grilled Clams with Scallion Oil

Grilled clams with scallion oil is a simple but extremely attractive dish thanks to the fragrant smell of fried scallions mixed with the light richness of scallion oil and the natural sweetness of clams. When grilled, clams keep their juiciness, combined with crunchy roasted peanuts creating a feeling of both fun and flavorful eating. This is a great drinking snack, also very suitable for weekend BBQ parties.

Ingredients

• 1 kg large clams
• 3 tbsp scallion oil
• 1 tsp fish sauce
• 1 tsp sugar
• A little crushed roasted peanuts
• A little green onion
• 1 chili

How to make

• Soak and wash clams clean, put on the grill until clams just open.
• Mix scallion oil with fish sauce and sugar, stir until dissolved.
• When clams open, put the scallion oil mixture into each one.
• Grill for another 3–4 minutes for clams to absorb the scallion oil and slightly char at the edges.
• Sprinkle roasted peanuts and chili on top, serve hot.

Garlic Sautéed Clams

Garlic sautéed clams is a favorite dish thanks to the intense aroma of sautéed garlic blending with the natural sweetness of clam meat. When tossed evenly on a hot pan with golden crispy garlic, each clam seems to be “clothed” in an attractive fragrant layer, making you want to enjoy it immediately. This dish is particularly suitable for quick meals, friend gatherings, or as a gentle appetizer.

Ingredients

• 800 g fresh clams
• 1 large garlic bulb (finely chopped)
• 1 tbsp butter or cooking oil
• 1/2 tsp salt
• 1/2 tsp sugar
• A little green onion

How to make

• Soak clams with dilute salt water for at least 1 hour to clean sand.
• Boil clams until just open, take meat and keep a little boiled water.
• Sauté garlic with butter until golden and fragrant. Take out a part of the sautéed garlic to keep the crispness.
• Add clams to the pan with the remaining garlic, stir evenly for 2–3 minutes.
• Season with light salt and sugar, add a little clam boiled water to create moisture.
• Turn off the stove, sprinkle the extra crispy garlic and green onions on top.

Stir-fried Clams with Egg

Stir-fried clams with egg is a familiar dish in family meals because of the simple way to make it but it is extremely appetising. Soft rich egg flavor blends with the light sweetness of clams to create a harmonious flavor, not fishy and very easy to eat. This is a suitable dish for children, elderly, or anyone who wants a gentle but still nutritious meal.

Ingredients

• 200–250 g clam meat
• 3 eggs
• 1/4 onion
• 1 tsp fish sauce
• 1/2 tsp pepper
• A little green onion

How to make

• Sauté onion until fragrant, add clam meat and stir for 1–2 minutes to drain water.
• Whisk eggs with fish sauce and pepper.
• Put clams in a pan, pour in the egg mixture.
• Stir-fry on low heat so the egg is soft, use a spatula to toss lightly to create moderate chunks.
• When the egg is just cooked, turn off the stove, sprinkle green onion.

Clam Curry

Clam curry is a novel variation version of the familiar curry dish. The aroma from curry powder combined with the richness of coconut milk and the seafood sweetness of clams creates an extremely attractive harmony. This dish when served with bread or rice vermicelli is delicious, bearing the characteristic Southeast Asian culinary style.

Ingredients

• 1 kg clams
• 1 sweet potato
• 1 potato
• 200 ml coconut milk
• 1 tbsp curry powder
• 1 purple onion
• 1 tsp salt
• 1/2 tsp sugar
• Cooking oil

How to make

• Boil clams to get meat, keep boiled water to cook curry.
• Sauté purple onion with oil until fragrant, add curry powder and stir to bring out the aroma.
• Add clam boiled water, add sweet potato and potato cut into bite-sized pieces.
• Cook until potatoes are soft then add clam meat.
• Add coconut milk, season with salt and sugar.
• Cook for another 3–5 minutes, avoid boiling too long making the clams chewy.

Sweet and Sour Clam Salad

Sweet and sour clam salad is an extremely cool dish, suitable for hot days or family parties. Soft sweet clam meat combined with the mild sourness of lime, the sweetness of sugar, the crunchiness of vegetables create a harmonious and extremely “appealing” whole. This is a dish that helps you feel the full sea flavor in the most gentle and sophisticated way.

Ingredients

• 300 g clam meat
• 1 onion
• 1 small carrot
• 1 cucumber
• Cilantro, Vietnamese coriander
• 2 tbsp lime juice
• 1.5 tbsp sugar
• 1 tbsp fish sauce
• A little minced chili

How to make

• Cut onion into thin slices, soak in ice water to reduce pungency.
• Shred carrot, remove cucumber core and cut into strands.
• Mix fish sauce, sugar, lime, chili until completely dissolved.
• Mix clam meat with vegetables, drizzle the dressing over and toss lightly.
• Add Vietnamese coriander, cilantro, mix one last time and serve immediately to keep crispness.

Nutritional content of clams

Despite their small size, clam meat contains a dense nutrient density, from high-quality protein to B vitamins, important minerals like zinc, iron, iodine, magnesium, and also heart-healthy omega-3. It is these characteristics that turn clams into a perfect choice for a healthy diet, helping the body maintain energy and strengthen resistance every day.

To understand better, let’s see what is special in 100g of clam meat:

• Protein: 10-12g, contains enough essential amino acids, supporting tissue regeneration and muscle strengthening.
• Fat: very low, mainly unsaturated fats – good for heart health.
• Vitamin B12: outstandingly high content, good for nerves and the blood formation process.
• B Group Vitamins (B1, B2, B6): promote energy metabolism.
• Zinc mineral: increases immunity, supports cell regeneration, balances hormones.
• Iron: helps prevent anemia, especially in women and people with diets lacking red meat.
• Iodine: necessary for thyroid activity and body metabolic stability.
• Omega-3 (EPA, DHA): good for heart health, brain, reducing inflammation.
• Calcium, phosphorus, magnesium: support healthy joints and teeth.

Besides the nutrient list above, clams also have a special advantage: low calories but high nutrients, helping eaters control weight while still ensuring the body is not deficient in micronutrients.

How to choose fresh and delicious clams

To fully answer the question “What to cook with clams?”, the first step is always choosing fresh clams. Fresh clams help steamed, soup, porridge or stir-fried dishes keep natural sweet taste, not fishy and not shrunk when cooked. When buying, you only need to pay attention to a few simple but very effective signs below.

Identification signs by eye:

• Shells tightly closed or naturally shut are live clams.
• Shells not cracked, not chipped.
• Surface has a thin mud layer for newly caught clams.

Quick check by water:

• Fresh clams sink to the bottom, shell tightly shut.
• Dead clams float up, or sound hollow when shaken.

Choose by season

• Clams are best in February-June and October-December.
• Limit buying after heavy rain or rough sea season.

Choose reputable selling places

• Priority for supermarkets, seafood shops, or familiar stalls.
• Avoid buying unusually cheap clams.

Smell to check

• Fresh clams: light sea smell.
• Spoiled clams: sour, pungent fishy smell then must be discarded immediately.

See more: How to choose fresh squid that not everyone knows

Frequently Asked Questions (FAQs) about clams (ngao)

Do clams need to be soaked for long?

No need. You should only soak clams for 30-60 minutes with dilute salt water to release sand. Soaking too long (>2 hours) easily makes clams die and have a foul smell.

Can small children eat clams?

Yes, but must be the right age. Children from 12 months or older should start eating clams and only use small amounts, thoroughly cooked. Children with seafood allergy history should not use.

How to know if clams are still fresh?

Fresh clams have signs:

• Shell tightly closed, no cracks.
• Have light sea smell, not fishy foul.
• When touched, clams contract.
• Putting in water will sink, not float.

Hopefully the complete and detailed list above has helped you clearly answer the question What to cook with clams. Clams are a cheap, nutritious ingredient, easy to cook and suitable for many tastes. If you want to explore more other seafood dishes or buy quality products, please visit the Ola Squid store to see more premium seafood products like whole dried squid for your delicious recipes!