Authentic Vietnamese recipes from the Motherland

Fresh Clams in Creamy White Sauce

I have been taking a break from the kitchen and spending a lot of time in the garden lately. The weather has been so lovely that it's hard not to enjoy some time outside. This year's garden has all sorts of vegetables and flowers. There are Calla Lilies, sugar snap peas, assorted daisies, mint, tomatoes, Vietnamese herbs, cucumbers, peppers and a bunch of little seedlings that I'm protectively shielding from the harsh sun.

I planted a small sprig of Thyme last Spring. It has grown into a small bush this year. When plants flourish in the garden, it makes me happy. When plants die, the world goes silent for a second as I mourn over the hard work that has gone down the drain. As I was happily trimming down the flourishing Thyme, I was inspired to make the below dish. Thyme with clams turned out to be a great combination. 

 Fresh Clams in Creamy White Sauce

Fresh Clams in Creamy White Sauce

Fresh Clams in Creamy White Sauce Recipe


  • 1 1/2 sticks unsalted butter

  • 2 small whites onions (diced)

  • 4 cloves garlic (minced)

  • 1/3 cup all-purpose flour

  • 1/3 cup water

  • 4 cups milk

  • 5 sprigs fresh Thyme

  • 1 1/2 teaspoons salt

  • 4 lbs of fresh clams (purged with salt water)

  • 3 tablespoons chopped cilantro or parsley for garnish


  • In a large sauce pan, melt the butter.

  • Add the onions and garlic and saute until limp and fragrant. Do not brown.

  • Add in the all-purpose flour and whisk for one minute

  • Add in the water, milk, Thyme, and salt. Let the mixture thicken slightly.

  • Toss in the clams and cover pot with a lid.

  • Cook until all clams open.

  • Top with cilantro or parsley.

  • Serve with either crusty bread or pasta.