Clams Vermicelli Soup

Clams Vermicelli Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 to 6
Author Connie Veneracion


  • 1 kilogram saltwater clams soaked for several hours, then washed and rinsed several times until no visible specks of sand remain
  • 3 cloves garlic peeled and minced (you can get away with just peeling and crushing them, really)
  • a thumb-sized piece of ginger peeled and sliced
  • 1 onion peeled and finely sliced
  • 300 grams good quality dried sotanghon (vermicelli)
  • 1 carrot peeled and thinly sliced
  • 1/8 cup shredded dried wakame (a Japanese seaweed available in Oriental stores)
  • fish sauce to taste
  • finely sliced onion leaves for garnish


  • In a large pot, boil eight cups of water. Add the clams and wait until they open.
  • When the clams open, scoop them out immediately and set aside.
  • Into the hot water, add the garlic, ginger and onion. Cover the pot and simmer for about ten minutes or until the vegetables have rendered their flavors into the broth.
  • Add the carrot slices and unsoaked vermicelli. Season with fish sauce. Cover and cook until the noodles swell, about ten minutes.
  • Turn up the heat. Return the clams to the pot and, as soon as the soup boils, turn off the heat. Add the wakame, cover the pot and leave for five minutes. Taste and season with more fish sauce, if needed.
  • To serve the clams vermicelli soup, place the noodles at the bottom of the bowl, top with the vegetables and clams then pour in the broth. Sprinkle with onion leaves and serve hot.