Recipe: Vietnamese Style Clams

A Taste of Southeast Asia: Vietnamese Style Clams with Peanuts and Herbs

Here at The Town Dock, we're always excited to introduce new recipes, and our latest addition – using our new hard-shelled clams – is a real treat. This quick and flavorful dish is reminiscent of the bustling street food stalls of Vietnam. Our recipe combines the briny goodness of clams with a vibrant herb and peanut topping, a flavor combination that's been a staple in Vietnamese cuisine for centuries.

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A Culinary Journey Through Time: Peanuts and Cilantro in Vietnam

Peanuts, believed to have originated in South America, were introduced to Southeast Asia by Portuguese traders in the 16^th century. They were quickly adopted into Vietnamese cooking, finding their way into everything from savory stir-fries to sweet desserts. Their creamy texture and nutty flavor provide a delightful contrast to other ingredients.

Cilantro (also known as coriander leaf) has a much longer history in Vietnam, dating back to at least the 2^nd century CE. Its fresh, citrusy notes perfectly complement the richness of peanuts and the earthiness of other herbs used in Vietnamese cooking.

The Town Dock's Vietnamese-Style Clams

This recipe brings these two iconic ingredients together for a truly special dish. Our hard-shelled clams are steamed to perfection, then topped with chopped cilantro, green onions, roasted peanuts, and crispy fried shallots. A touch of oyster sauce adds a savory depth.

It comes together quickly, making it a delicious main course. Skip the rice for a tasty appetizer, too!  

So grab a bag of The Town Dock's hard-shelled clams, gather your fresh herbs and spices, and prepare to be whisked away to Southeast Asia with this delightful Vietnamese-inspired dish.

Tips & Substitutions:

• Don't have roasted peanuts? No problem! Use chopped raw peanuts and toast them in a dry pan over medium heat for a few minutes until fragrant.
• No crispy fried shallots? Substitute with thinly sliced red onion that's been sautéed in a little oil until softened and golden brown.
• While jasmine rice is a classic pairing, this dish goes well with any type of cooked rice, or even vermicelli noodles.
• For a touch of heat, add a finely chopped bird's eye chili to the herb mixture.

We hope you enjoy this recipe! Be sure to share your photos and variations with us on social media using #TownDockSeafood.

Recipe: Vietnamese-Style Clams with Peanut and Herbs

Prep time: 10 minutes

Cook time: 8 minutes

Ready in: 18 minutes

Serves: 4

Ingredients:

● 1 lb. bag The Town Dock Clams

● 1/4 cup chopped fresh cilantro

● 4 green onions, thinly sliced

● 1/4 cup chopped roasted peanuts

● 3 tbsp. crispy fried shallots

● 1 tbsp. oyster sauce

● 4 cups cooked jasmine rice, kept hot

● Lime wedges, for serving

Preparation:

1. Combine cilantro, green onions, peanuts, shallots and oyster sauce in small bowl. Set aside.

2. Place bag of clams in large pot of boiling water and cook until fully heated through, about 5 to 8 minutes. Carefully remove clams from bag and transfer to serving platter.

3. Top each clam with cilantro mixture. Serve with rice and lime wedges. Enjoy!