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The Heavenly Delicacy of Thai Binh: A Culinary Adventure Beyond its Fear-Inducing Name

25 January, 2025

Nautilus, also known as fingernail clams, are a type of mollusk that primarily inhabits muddy and sandy environments. This species is distributed in some coastal provinces such as Quang Ninh and Nam Dinh, but is most prominent and beloved in Thai Binh.

The name “fingernail clam” originates from their shape, resembling a cylinder approximately 7-8 cm in length, similar to a finger.

According to Ms. Nguyen Hang, a seafood trader in Thai Thuy district, wild fingernail clams are typically small, with a width comparable to a chopstick. Their shells are fragile, as thin as a bamboo leaf.

Fingernail clams, also known as fingernail clams, are a type of mollusk that primarily inhabits muddy and sandy environments

“The larger, finger-sized clams that many people prefer to buy are usually farmed and easier to prepare. However, their flavor cannot match that of the wild variety,” added Ms. Hang.

In Thai Binh, fingernail clams are a familiar ingredient in the local cuisine. Among the dishes made from these clams, fingernail clam nem (or fingernail clam salad, as it is also called) stands out as the most popular.

Ms. Hang shared that the amount of sand in fingernail clams varies depending on the tide. Although preparing these clams can be somewhat intricate, many are willing to invest the time and effort due to their delicious and unique flavor.

To make tasty fingernail clam nem, locals typically select fresh clams that have just been dug up.

The amount of sand in fingernail clams will vary depending on the tide

After thoroughly washing the clams multiple times, they are either steamed or parboiled to extract the meat. Next, the shells are separated, and the clam meat is collected and rinsed in the reserved cooking liquid. This process of rinsing and draining the meat in clean bowls is repeated 2-3 times to ensure all sand is removed.

“Rinsing the clam meat in the reserved cooking liquid helps retain its natural sweetness and flavor, preventing it from becoming bland. This preparatory step is time-consuming and requires patience, but it is crucial to ensure the dish’s quality by completely removing any mud or sand,” shared Ms. Hang.

Once the sand is effectively removed, the clam meat is gently squeezed to remove excess moisture. This step firms up the meat, ensuring that it doesn’t become soggy when seasoned.

Ms. Hang noted that the fingernail clam nem closely resembles some well-known nem dishes from northern Vietnam, incorporating familiar ingredients such as fermented rice, ground galangal, lime leaves, sugar, fish sauce, and pepper.

Each region and family has its unique way of preparing this dish, adjusting the ingredients to their taste as long as the delicious and appealing flavor is preserved.

Fingernail clam nem shares similarities with some famous nem dishes from northern Vietnam, incorporating familiar ingredients

“Similar to other shelled seafood like clams, fingernail clams have a cooling property. Therefore, ground galangal (which has a warming effect) is often added during preparation to balance the dish’s energy. This ensures that even first-time diners won’t experience discomfort or digestive issues,” she added.

However, for those with allergies or sensitive stomachs, Ms. Hang advised caution before trying this delicacy.

Like other nem dishes, fingernail clam nem is typically served with a sweet and sour fish sauce dip and various herbs and leaves, depending on individual preferences. These may include sung leaves, perilla leaves, or Vietnamese coriander.

To enjoy, diners place a portion of the nem on a large leaf, add their choice of herbs, roll it up tightly, and then dip it into the fish sauce. This dish can be accompanied by rice paper wrappers or enjoyed on its own, equally delicious either way.

With its refreshing taste, fingernail clam nem is an ideal specialty to cool off during hot weather or festive occasions marked by abundant feasts.

In addition to making nem, the people of Thai Binh also prepare fingernail clams in other delectable ways, such as stir-frying them with pepper leaves, cooking them in a sour soup, or stir-frying them with water spinach.