Thai Clam Hot-Pot Recipe

Name: Thai Clam Hot-Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 garlic cloves, sliced thin; 8 green onions, cut in 2 inch lengths then lengthwise in half; 1 teaspoon red pepper flakes; 1 cup sake (rice wine); 1 cup water; 3 lbs littleneck clams, washed and drained; 1 cup basil leaves, fresh and cut into strips; 2 tablespoons fish sauce; 4 ounces somen noodles; 2 tablespoons peanut oil

Servings: persons

1
Boil somen noodles in 12 cups of water. Drain and rinse under cold water.
2
Heat heavy pot(big enough to hold the clams) over high heat.
3
Add peanut oil. Add garlic, red pepper flakes, and green onions and cook for 15 seconds.
4
Add 1 cup rice wine to 1 cup water and stir.
5
Add wine mixture to pot, cover, and bring to a boil.
6
Add clams, cover, and return to a boil.
7
Reduce heat to medium and cook until clams open (about 7-8 minutes) and be certain to shake pot occasionally to insure clams cook evenly.
8
Add basil to liquid and cook for about 45 seconds.
9
Then add fish sauce and stir thoroughly.
10
Divide noodles among 6 individual bowls, add clams, and then pour broth over it.
11
Serve immediately.

539

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 garlic cloves, sliced thin, 8 green onions, cut in 2 inch lengths then lengthwise in half, 1 teaspoon red pepper flakes, 1 cup sake (rice wine), and more.

Yes, Thai Clam Hot-Pot falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Clam Hot-Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions