• 800 g of clams
  • 25g ginger
  • 2 sprigs of spring onions (optional)
  • 2 sprigs of Thai basil (optional)
  • 1 teaspoon(s) of rice wine
  • salt


  1. Disgorge the clams: place them in a bowl and cover them with around 50 cl of cold water with 1 tbsp. tablespoon of salt. Cover with a cloth and leave to rest for 2 hours.

  2. Peel and slice the ginger into very thin strips. Rinse the spring onion and slice it into matchsticks. Rinse the Thai basil and peel it.

  3. Bring 90 cl of water to the boil in a saucepan then add the clams.

  4. Cook them for 3 minutes until the shells open. Skim if necessary.

  5. At the end of cooking, add the ginger and rice wine. Turn off the heat, add the spring onions and Thai basil. Add salt to taste and serve immediately.

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