Clams with white wine, fish sauce and fried shallots (Naked Finn)
Prep time
Cook time
Total time
Recipe type: Seafood
Serves: 2 - 3 servings
  • 17 oz. (500 g) white clams – rinsed and cleaned
  • 2 cloves garlic – minced
  • ¼ cup (60 ml) white wine (I’m using sauvignon blanc)
  • 2 stalks spring onion – chopped finely
  • 2 tbsp fried shallots
  • 1 tbsp fried shallot oil
  • Some fish sauce
  1. In a medium pot on high heat, add in 1 tbsp olive oil and garlic. Sauté for a few seconds and add in clams.
  2. Pour in white wine and cover.
  3. Bring to boil and cook the clams until the shells are all opened. It should take approx. 1 – 2 mins. Do not overcook the clams or they’ll be tough and dry.
  4. Remove the clams and set aside. Add in half of the spring onions and fried shallots into the clam broth. Turn off heat.
  5. Arrange the clams on a plate and spoon the broth onto each clam. Top each clam with a splash of fish sauce, some spring onions, shallots and a drop of shallot oil.
Recipe by Bear Naked Food at