Swimming seashells from Kim Phat

Swimming seashells

Servings: 4 servings


  • 1 Tbsp of butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 Tbsp of branded black bean sauce
  • 2 Tbsp soy sauce
  • 3 tbsp of maple syrup
  • 1 pound of baby potatoes
  • 3-4 ears of corn
  • 1 pound of burgundy disgorged in water with 1 Tbsp of sambal oelek
  • 1 pound of clams of your choice disgorged in water and 1 CAT of salt
  • 1 pound of disgorged snails in 1 Tbsp of sambal oelek
  • 1 pound of mussels
  • 1 pound of shrimp
  • Enough water to cover it all
  • 1 handful of chopped parsley


1- Soak the seashells in water with the appropriate condiment for at least 20 minutes so that they loosen from their sand.
2- In a very large pot, put on medium heat and add the butter. Sauté the onions and garlic. Add the sauces and mix well with the syrup.
3- Add in order to the cauldron: the potatoes, corn, bourgots, clams, snails, mussels and shrimps.
4- Cover the pot with just enough water to cover everything. Cook at a full broth and reduce the heat and continue cooking over low heat.
5- After 5 minutes, remove the prawns and the mussels already open. Reserve them on a very large plate.
6- After 15 minutes, remove the clams that have opened. Put them on the plate.
7- After 20 minutes, remove the snails and burgundy. Put them on the plate.
8- Check the corn and the potatoes and remove them when they are ready. Put them on the plate.
9- Filter the broth and serve it to soak the bread.
10- Serve everything on a large plate to share.