Clam Rice
A simple, savory Vietnamese-style rice dish with tender clams and fresh herbs. Quick enough for a weeknight, yet flavorful enough for a special dinner.
- Total time
- 35 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
Ingredients
- 1 cup long-grain rice
- 1 pound clams, cleaned
- 2 cups water
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- ½ cup fresh herbs (cilantro, mint, or Thai basil)
Instructions
- 1
Rinse the 1 cup rice under cold water until the water runs clear. Drain and set aside.
- 2
In a medium pot, heat the 1 tbsp vegetable oil over medium heat. Add the 2 minced garlic cloves and cook until fragrant, about 1 minute.
- 3
Add the 1 cup rice and stir to coat with oil. Pour in the 2 cups water and 1 tbsp fish sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 4
While the rice cooks, steam the 1 pound clams in a separate pot with 1/4 cup water over high heat until they open, about 5-7 minutes. Discard any that stay closed.
- 5
Once the rice is done, fluff it with a fork. Gently fold in the cooked clams (meat removed from shells if desired) and the 1/2 cup fresh herbs.
- 6
Cover and let rest for 5 minutes to allow flavors to meld. Serve warm, with extra herbs on top if you like.
- 7
Optional: add a pinch of chili flakes or a squeeze of lime for extra brightness.
Tools you’ll need
- medium pot with lid
- steamer or large pot with lid
- colander
- fork
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