Clam and Shrimp Vermicelli Pot is a classic Cantonese-style dish. The clams are tender, the shrimp are bouncy, and the vermicelli soaks up all the savory seafood broth. It’s rich and flavorful, perfect with steamed rice or as a main dish on its own.
🌴 Ingredients:
· 500g clams (choose fresh ones, purge sand in advance)
· 200g fresh shrimp (choose fresh ones, remove the veins)
· 2 bundles vermicelli (soaked until soft)
🌴 Aromatics:
· 1 whole head of garlic (minced, the soul of the dish)
· A small piece of minced ginger
· 2-3 small spicy chilies (sliced)
· 1 scallion (chopped, for garnish)
· Cilantro, to taste (cut into sections, optional)
🌴 Seasonings:
· 3 tbsp light soy sauce (about 30ml)
· 2 tbsp oyster sauce (about 20ml)
· 1/2 tbsp dark soy sauce (about 5ml, for color)
· 2 tbsp cooking wine (about 20ml)
· 1 tsp sugar (about 5g)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Purge the Clams
Soak the clams in water with a pinch of salt and a few drops of oil for 2 hours to purge sand. Rinse and drain. ⚠️ Note: Don’t skip this step, or you’ll end up with sandy soup. I’ve tried soaking them for only 30 minutes, and the broth was full of grit. - Prepare the Shrimp and Vermicelli
Remove the shrimp veins and drain. Soak the vermicelli in warm water until soft and cut into two sections. ⚠️ Note: Don’t soak them for too long, or they will turn mushy. I’ve tried soaking them for an hour, and they fell apart during cooking. - Sauté the Aromatics
Heat oil in the pan, add the minced garlic, ginger, and chilies. Stir-fry over low heat until fragrant. ⚠️ Note: Don’t be stingy with the garlic; it’s the soul of the dish. I’ve tried using less, and the flavor was lacking. - Stir-fry the Clams and Shrimp
Turn to high heat, add the clams and shrimp, and stir-fry for 1-2 minutes. Add the cooking wine and stir-fry until the clams open slightly and the shrimp turn pink. ⚠️ Note: Don’t overcook them, or the clams will shrink and the shrimp will become tough. - Season
Add the light soy sauce, oyster sauce, dark soy sauce, sugar, white pepper, and salt. Stir well. ⚠️ Note: The clams are salty, so add salt sparingly. I’ve tried adding too much, and the broth was too salty to drink. - Add the Vermicelli
Add the vermicelli and enough hot water (about halfway up the ingredients). Cover and simmer over medium heat for 3-5 minutes to let the vermicelli absorb the broth. ⚠️ Note: Use hot water to keep the shrimp tender. I’ve tried using cold water, and the shrimp tightened up and became tough. - Reduce and Serve
Uncover and turn to high heat to reduce the sauce. Sprinkle with scallion and cilantro. Serve hot. ⚠️ Note: Don’t reduce the sauce too much; leave some for the rice.
💡 More Savory Seafood Recipes:
If you enjoy this savory seafood and vermicelli combo, you should also try my [Garlic Shrimp with Vermicelli].
Want to explore more? Check out my full [Seafood] category!
💡 Tips:
Purge the clams for 2 hours. Soak the vermicelli until soft. Don’t overcook the clams and shrimp. Use hot water when adding the vermicelli. Add salt sparingly. Leave some sauce for the rice.
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