1. Traditional clam porridge
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Traditional clam porridge Serves 2 bowls
Clams 1 kg White rice porridge 400 gr (1/2 bowl) Ginger 1 piece Shallots 2 bulbs Chili 3 pieces Green onions 2 sprigs Cilantro 1 sprig Fried shallots 1 tablespoon Cooking oil 1.5 tablespoons Fish sauce 1 teaspoon Common seasonings a little (Sugar/ monosodium glutamate/ seasoning powder/ ground pepper)
Ingredient images
How to Prepare Traditional Clam Porridge
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Prepare the clams
To make the clams expel all dirt, wash them thoroughly and soak the clams in water with 3 chopped chili peppers for about 2 hours.
Boil 1 pot of water (about 1.2 liters), when the water boils, add the clams, stir well, and boil until the clams open their mouths, then turn off the heat.
After that, take the clams out and separate the meat, keeping the water to cook the porridge.
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Prepare other ingredients
Peel the shallots and slice them thinly using a knife. Peel the ginger, wash it thoroughly, and cut it into strips.
Trim the roots of the green onions and cilantro, wash them with water, cut the green parts of the green onions into sections, and chop the leaves of the green onions along with the cilantro.
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Cook the porridge
Place a earthen pot on the stove, add 1.5 tablespoons of cooking oil and heat over medium heat, when the oil is hot, add the shallots and half of the ginger prepared to sauté until fragrant.
Then, strain the clam cooking water through a strainer and pour into the pot, turn the heat to high and add 1 teaspoon of sugar, 2.5 teaspoons of seasoning, 1 teaspoon of monosodium glutamate, and a little ground pepper.
Stir well to dissolve the seasoning, then wait for the water to boil, use a ladle to skim off the foam and reduce the heat.
Next, add the white porridge and stir well on the stove until the porridge boils, then add the clams, season with 1 teaspoon of fish sauce, and turn off the heat.
Tip:- Depending on your preference for thick or thin porridge, you can adjust the amount of white porridge accordingly!
- To prevent the clams from shrinking and to retain their sweetness when eating, you should add the clams after the white porridge has boiled.
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Completion
After the porridge is cooked, add all the chopped scallions, cilantro, and the remaining half of the ginger into the pot, sprinkle a little ground pepper and fried onions, and it’s done.
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Final Product
The pot of traditional clam porridge is hot, delicious, and looks so appealing just by looking at it. The clams are soft and sweet, blended with the fragrant ginger smell, and mixed with the spicy taste of ground pepper, truly delicious.
This dish must be eaten hot to taste good, perfect to enjoy in the chilly weather with family. Get to the kitchen and make it right away!
2. Standard Nghệ Clam Porridge
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Preparation
10 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Standard Nghệ Clam Porridge Serves 4 bowls
Rice 100 gr Clams 1 kg Shallots 10 gr Scallions 1 stalk Cilantro 1 stalk Red onions 3 bulbs Chili powder 1/2 tablespoon Fried onions A little Cooking oil 2 tablespoons Fish sauce 2 teaspoons Seasoning/ Ground pepper A little
Ingredient Image
How to Make Standard Nghệ Clam Porridge
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Prepare the clams
To make the clams release all the sand and dirt, soak the clams in water with a few slices of chili for about 2 hours, then rinse with clean water.
After that, boil the clams for about 2 – 3 minutes until they open, then remove them and extract the meat, keeping the water to cook the porridge.
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Cook the porridge
Put 2 liters of water into a pot, place it on the stove and heat over medium heat. Meanwhile, rinse the rice about 2 – 3 times to clean it, then add it to the pot of water.
Reduce the heat and slowly pour in the clam boiling water and cook for about 30 – 45 minutes.
Once the porridge is soft, add 2 spoons of seasoning, 1 spoon of fish sauce and stir well until the seasoning is dissolved, then turn off the heat.
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Stir-fry clams
Slice the shallots thinly with a knife, and pound the bulb of garlic until fine.
Place a pan on the stove, add 2 tablespoons of cooking oil and heat it up, then add the shallots and garlic to sauté until fragrant.
Next, add the clams to the pan along with 1/2 teaspoon of chili powder, 1 teaspoon of seasoning, 1 teaspoon of fish sauce, 1/2 teaspoon of pepper and stir well.
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Completion
Scoop the porridge into a bowl, add the stir-fried clams, chopped herbs, a little fried shallots and chili powder on top, and it’s ready to enjoy.
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Final Product
Clam porridge standard Nghệ An has a delicious and attractive flavor with a subtly sweet porridge, soft clams infused with spices combined with a bit of spiciness from chili powder, incredibly tasty. Try making it right away!
How to Choose Fresh and Delicious Clams
- You should choose clams with sturdy shells, tightly closed, and not easily pried open with your hands as these are fresh clams.
- Additionally, choose clams that are large and feel heavy in your hand as larger clams tend to be sweeter and meatier.
- Do not choose clams that are open, have broken shells or are not intact, feel quite light when picked up, and especially have an unusually fishy smell as these may be dead clams.
Simple and Quick Ways to Clean Clams
- Method 1: To remove all sand and dirt from the clams, soak them in water with a bit of salt and a few slices of fresh chili, then rinse thoroughly and they are ready to be cooked.
- Method 2: Soak the clams in diluted salt water for about 2 hours, then briefly boil them in water with a little vinegar to clean off the sand.
- Method 3: Soak the clams in a mixture of salt water with 2 drops of cooking oil for about 1 hour, then take them out, rinse well, and cook.
So, TasteVN has introduced you to 2 ways to cook clam porridge that is hot, delicious, and super nutritious. We hope you will successfully prepare it and have a wonderful meal with your family!
