How to make delicious and nutritious blood clam porridge simply

How to Make Blood Cockle Porridge

• 1

  Prepare the blood cockles

  Soak the blood cockles you bought in water mixed with rice water or diluted salt and chili for about 1 hour to allow them to expel dirt, sand, and impurities.

  Then use a brush to scrub the outer shell clean, rinse with clean water and let it drain.

  
• 2

  Marinate and stir-fry the meat

  Marinate the minced meat with 1/2 teaspoon of pepper, 1 tablespoon of sugar, 1 tablespoon of fish sauce, 1 teaspoon of salt, and 1 tablespoon of minced shallots, mix well for the meat to absorb the seasoning.

  Put a pan on the stove, add cooking oil and 1 tablespoon of minced shallots, fry until fragrant, then add the marinated minced meat, stir-fry evenly until the meat is cooked. Once cooked, add chopped green onions and turn off the heat.

  
• 3

  Roast the rice

  Wash the rice clean and let it drain.

  Put the rice in a pot and roast until it turns golden, then pour in 1.5 liters of water, cook until the porridge is soft.

  
• 4

  Cook the porridge

  You use another pot to prepare water for boiling the clams. Bring the water to a boil, then add the clams and boil for 5 minutes. As soon as the clams open, turn off the heat immediately.

  After that, take the clams out to drain and separate the clam meat. Do not blanch the clams for too long as it will cause the clam meat to shrink!

  You heat a pan, add shallots and fry until golden. Next, add the blood clams and stir-fry briefly, adding a little seasoning such as salt, pepper, and monosodium glutamate.

  Next, you add the clam juice and half of the stir-fried minced meat into the porridge, mix well.

  
• 5

  Completion

  Add 1 teaspoon of fish sauce and 1 teaspoon of salt to the pot of porridge, mix well and taste again for seasoning.

  Turn off the heat, add the remaining stir-fried meat and clam meat on top of the porridge. Add a bit of green onion, pepper, and serve to enjoy.

  Tip: If you want the clam meat to be cooked more, you can mix it with the porridge and stir for 1 minute before turning off the heat!

  
• 6

  Product

  Blood clam porridge is best enjoyed when it’s still hot, with steam rising. The natural sweetness of the blood clams blends with the pungent flavor of pepper, creating a porridge with a sweet and warm taste that is very appealing. In addition, blood clam porridge can also be cooked with various greens such as spinach, sweet cabbage, green cabbage,… which will also make a delicious and attractive dish for both children and adults!