Homemade Seafood Congee: Skip the Expensive Restaurant Bowl & Cook It Yourself

Let’s be real: I used to drive across town just to get my fix of top-tier seafood congee. My go-to spot was a tiny little place called Yipin Chao Zhou, and their bowl was chef’s kiss. Loaded with plump shrimp, sweet dried scallops, and earthy mushrooms, every spoonful was so rich and fresh it made my taste buds dance. But here’s the kicker: a single small serving cost over $15! That’s wild for a bowl of rice porridge, right? I’d splurge sometimes on a special treat, but I knew I could make something just as good (if not better!) from the comfort of my own kitchen — and now I do, thanks to a simple ceramic clay pot I picked up from the kitchen goods store.

No more dropping big bucks on takeout congee. Today I’m sharing my exact step-by-step recipe for restaurant-worthy homemade seafood congee, using all the same fresh, flavorful ingredients as my favorite local spot. It’s easier than you think, and you can tweak every part of it to fit your taste buds. Let’s dive in!

What You’ll Need for Seafood Congee

Ingredients List

First things first: gather all your supplies! I’ve listed the exact measurements I use for a big batch that feeds 4-6 people, or 2-3 hungry seafood lovers like me:

• 160 grams (about ¾ cup) of long-grain white rice
• 200 grams (about 7 ounces) of fresh shrimp
• 20 grams (about ¾ ounce) of dried shiitake mushrooms
• 20 grams (about ¾ ounce) of dried scallops
• 20 grams (about ¾ ounce) of dried razor clams
• Filtered water (as noted in the steps)
• 1-2 teaspoons of lard (optional, but it adds such a creamy, rich depth of flavor)
• Salt (to taste, start with a small amount and add more at the end)

Pro tip: If you can’t find dried razor clams, you can swap them out for fresh cleaned clams or even canned clams if you’re short on time. Dried mushrooms add way more umami than fresh ones here, so don’t skip those if you can!

Step-by-Step: How to Cook Perfect Seafood Congee in a Clay Pot

Step 1: Prep Your Dried Ingredients First

Okay, let’s start with the dried goods, since they need time to soak up water and soften up. Dried mushrooms, scallops, and razor clams all need a 1-hour soak in warm water to rehydrate fully. Trust me, skipping this step will make your congee taste flat and dull — the soaking liquid even has tons of flavor, so we’ll save that to add to the pot later!

Just fill a medium bowl with warm tap water, drop in all your dried seafood and mushrooms, and let them sit for a full hour. Once they’re soft, you can drain the water (but save it! We’ll use it for cooking the rice later) and give them a quick rinse to get rid of any grit.

Step 2: Prep Your Rice and Seafood

While your dried ingredients are soaking, grab your rice and give it a quick rinse. Put the 160 grams of rice into a fine-mesh sieve and run cold water over it until the water runs clear. This gets rid of excess starch so your congee doesn’t get too gummy later on.

Next, prep your fresh shrimp. Peel them, cut off the heads and tails, and use a small knife to run along the back of each shrimp to pull out the dark vein. You can leave the tails on if you want a fancy presentation, but I usually take them off for easier eating. Set your cleaned shrimp off to the side for now.

Step 3: Build Your Congee Base in the Clay Pot

Now we’re ready to put everything together in your clay pot! First, add your rinsed rice straight into the pot. Then toss in your cleaned shrimp right now — they’ll cook perfectly as the porridge simmers.

Next up: your rehydrated dried scallops and razor clams. These add such a deep, salty-sweet umami flavor that takes your congee from basic to restaurant-level. Just drop them straight into the pot with the rice and shrimp.

Step 4: Prep and Add Your Mushrooms

Take your rehydrated shiitake mushrooms and squeeze out any excess water gently (don’t wring them too hard, or you’ll lose all their flavor!). Then slice them into thin strips, just like you would for stir-fry.

Toss those sliced mushrooms right into the clay pot with everything else. Now’s also the time to add that optional lard! I know some people use oil instead, but lard really makes the congee taste extra creamy and authentic, just like the restaurant version.

Step 5: Add Water and Start Cooking

Here’s where you get to customize your congee! If you like thick, creamy porridge, add about 8 cups of water. If you prefer a thinner, more brothy congee, go ahead and add 10-12 cups instead. I usually start with 9 cups and adjust based on how long I cook it.

Also, go ahead and add a small pinch of salt right now — not too much, since we’ll add more at the end once everything is cooked through. This just helps season the rice and seafood a little bit as they cook.

Step 6: Simmer the Congee on the Stovetop

Now place your clay pot directly on your stovetop over medium heat. Wait until the water comes to a gentle boil — don’t crank the heat up too high, or you’ll risk boiling over the pot! Once it’s boiling, turn the heat down to low, and give everything a quick stir to make sure nothing is sticking to the bottom of the pot.

Here’s a super important tip: stir the congee every 10-15 minutes while it cooks! Rice starch will sink to the bottom of the pot, and if you don’t stir it, it will burn and leave a gross burnt layer on the bottom. I usually set a timer so I don’t forget, and it only takes 30 seconds to give it a quick stir each time.

Let the congee simmer on low heat for about 45 minutes total. After about 30 minutes, you’ll start to see the rice break down and the porridge get thicker and creamier. Once it’s reached your desired consistency, turn the heat down even more to the lowest setting, or turn it off entirely.

Step 7: Let the Congee Rest and Finish Cooking

This is my favorite secret trick for perfect congee! Once the porridge is nice and thick, turn off the heat, put the lid back on the pot, and let it rest for 20 full minutes. The residual heat from the clay pot will keep cooking the congee, making it even creamier and more flavorful without burning it.

After 20 minutes, go ahead and remove the lid. Your congee should be super smooth and creamy, with all the flavors blended together perfectly. Now’s the time to add more salt to taste — remember, you can always add more salt, but you can’t take it away if you add too much! Start with a ¼ teaspoon, stir it in, and taste it before adding more.

Step 8: Serve and Enjoy!

You’re done! Ladle your homemade seafood congee into bowls, and you can top it with extra things if you want: sliced green onions, crispy fried garlic, a drizzle of sesame oil, or even a dash of white pepper for a little extra kick. I love keeping it simple most nights, but sometimes I add a handful of chopped cilantro for a fresh pop of color and flavor.

Pro Tips for Perfect Seafood Congee Every Time

Quick Congee Hack

If you’re short on time, you can skip the long soaking step for the dried ingredients, but know that your congee won’t have as deep of flavor. You can also use pre-cooked instant rice to cut down on cook time, but I definitely recommend using regular long-grain rice for the best texture.

Customize Your Congee

This recipe is totally flexible! If you don’t like shrimp, swap them out for scallops, crab meat, or even canned tuna. You can also add vegetables like spinach, corn, or peas for extra nutrition and color. The sky is the limit here!

Caring for Your Clay Pot

Clay pots are a little different than regular cookware, and they last forever if you take care of them. First, never put cold water into a hot clay pot — this can cause it to crack! Let your pot cool down completely before washing it. Also, don’t use harsh soap on it; just wash it with warm water and a soft sponge. If you get a stuck-on mess, you can soak it in warm water for a few minutes before scrubbing.

• Adjust the amount of water based on how thick you like your congee
• Always stir the congee while it simmers to prevent sticking
• Keep the heat low once the water starts boiling
• Add salt at the end to preserve the fresh flavors of the seafood
• Let the congee rest off the heat for 20 minutes for extra creaminess
• Never add cold water to a hot clay pot to avoid cracking
• Clean your pot gently with warm water, no harsh soap

Making seafood congee at home doesn’t have to be hard or expensive. With this simple recipe and a good ceramic clay pot, you can make a bowl that’s just as good (if not better!) than your favorite local restaurant, for a fraction of the cost. No more dropping $15 on a single bowl of porridge — now you can enjoy this cozy, comforting meal any night of the week.

Next time you’re craving a warm, creamy bowl of seafood congee, skip the takeout and try making it yourself. I promise you won’t regret it! Tag me if you make this recipe — I’d love to see how your congee turns out.