Clam Soup with White Wine

  • images/show_11_clam_soup.jpg

Makes 4 servings

  • 24 clams, washed and scrubbed
  • 6 cloves garlic, crushed
  • 1 cup white wine
  • 2 cups clam juice
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons fish sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon Ponzu sauce
  • Salt and white pepper to taste


  • 1/2 cup cilantro leaves
  • 2 tablespoons chopped green onions
  • 2 small fresh red chilies, seeded and thinly sliced
  • 1/2 cup Vietnamese mint (rau ram)


  1. Place clams in a stockpot. Add garlic and pour wine over clams. Bring to a boil then reduce heat and simmer until clam shells are all open, about 5 to 10 minutes. Discard any shells that do not open.
  2. Strain broth into an 8-cup glass measuring cup; add clam juice and enough water to make 6 cups. Pour liquid into pot with clams. Add green onions, fish sauce, sugar and Ponzu sauce;return to a simmer.
  3. Remove clam meat from shells, reserving 4 clams in their shells as garnish. Discard shells and return clam meat to pot.
  4. Remove soup from heat. Ladle into individual serving bowls. Garnish with cilantro, green onions, chilies, Vietnamese mint and the reserved clams.