Print

Gordon Ramsay Spicy Clam Noodle Soup

Gordon Ramsay Spicy Clam Noodle Soup - recipe card
Print Recipe

This fiery noodle soup features tender clams bathed in a fragrant, spicy broth infused with garlic, ginger, and aromatic spices. The noodles soak up the savory, non-alcoholic broth, while fresh herbs and a squeeze of lime add a bright finish. It’s a bold, aromatic bowl that’s comforting and satisfying, ready in under an hour.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 thumb-sized piece fresh ginger, peeled and julienned
  • 2 red Thai chilies, sliced (adjust to taste)
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 4 cups clam juice or fish stock
  • 2 cups water
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 pound fresh Manila clams, scrubbed and rinsed
  • 8 ounces dried rice noodles or egg noodles
  • 1 cup cherry tomatoes, halved
  • 4 scallions, thinly sliced
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 lime, cut into wedges
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Prep all ingredients before starting: scrub the clams under cold running water to remove any grit; discard any clams that remain open when tapped. Slice the onion, mince the garlic, julienne the ginger, slice the chilies, and halve the cherry tomatoes. Cook the noodles according to package instructions until just tender, then drain and set aside.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic, julienned ginger, and sliced chilies, and cook for 1 minute until fragrant, being careful not to burn the garlic.
  3. Stir in the tomato paste, smoked paprika, and red pepper flakes. Cook for 1 minute, stirring constantly, until the spices darken slightly and release their aroma. This step blooms the spices and builds a deep flavor base.
  4. Pour in the clam juice (or fish stock) and water, then add the soy sauce, fish sauce, and sugar. Stir well to combine and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 10 minutes to let the flavors meld.
  5. Season the broth with salt and pepper to taste. Add the scrubbed clams to the pot, cover, and cook over medium heat for 5 to 7 minutes, until the clams have opened. Discard any clams that remain closed after cooking.
  6. Add the halved cherry tomatoes and cook for 2 minutes, until they just begin to soften. Taste the broth and adjust seasoning with additional soy sauce, fish sauce, or lime juice if desired.
  7. Divide the cooked noodles among four deep bowls. Ladle the hot broth and clams over the noodles, making sure each bowl gets an equal share of clams. Top with sliced scallions, fresh cilantro, and a squeeze of lime juice. Serve immediately.

Notes

The soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the broth and clams in a pot over medium-low heat until heated through; do not boil or the clams may become tough. For freezing, it’s best to freeze only the broth (without noodles and clams) for up to 2 months; thaw overnight in the refrigerator and then reheat with fresh clams and noodles. If you prefer a milder soup, remove the seeds from the chilies or reduce the amount. For a gluten-free option, use tamari instead of soy sauce.

Nutrition

Keywords: Gordon Ramsay clam soup, spicy clam noodle soup, clam noodle soup recipe, Asian noodle soup, spicy seafood soup, non-alcoholic clam soup, easy clam recipe, noodle soup recipe, spicy ramen-style soup, weeknight dinner, seafood noodle bowl

Find it online: https://gordonramsayeats.com/gordon-ramsay-spicy-clam-noodle-soup/