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Home > Recipes > Clam Recipes > Vietnamese Clams with Oyster Sauce & Peanuts


  • 3 pounds cherrystone clams or 1 pound mussels, scrubbed

  • 10 scallions, finely chopped (about 1 1/4 cups)

  • 1/2 cup chopped fresh rau ram (Vietnamese coriander) or cilantro

  • 1/4 cup packaged crispy fried shallots (such as Maesri)

  • 1/4 cup oyster sauce

  • 1/4 cup vegetable oil

  • 1 tablespoon granulated sugar

  • 1 tablespoon black pepper

  • 2 tablespoons plus 2 teaspoons finely chopped peanuts


  1. Preheat grill to high (450°F to 500°F). While grill preheats, fill a heavy-bottomed pot with water to a depth of 1 inch; bring to a boil over high. Add clams; cover and cook until shells open, 6 to 8 minutes, transferring clams to a baking sheet as they open. Discard any clams that do not open.

  2. Stir together scallions, rau ram, fried shallots, oyster sauce, oil, sugar, and pepper in a small bowl. Remove clam meat from shells, and coarsely chop. Discard top shells. Stir chopped meat into scallion mixture; spoon evenly into bottom shells. (If using mussels, spoon about 2 teaspoons scallion mixture directly onto meat inside each shell, leaving top shells intact.)

  3. Place prepared clams on unoiled grill grates; grill, covered, until scallion mixture bubbles, about 2 minutes. Carefully transfer to a platter; sprinkle evenly with peanuts, and serve.

Suggested Pairing

Light Vietnamese lager beer.

Recipe courtesy of Food & Wine