Clam broth cheese fondue for an Australian hot pot

A hot pot cheese fondue using our clam broth combines the gentle sweetness of shellfish with the creamy texture of melted cheese. The result is a shared dipping sauce and cooking broth that sits somewhere between Cantonese hot pot and classic European fondue, with plenty of flavour for seafood, vegetables, noodles and thinly sliced meat. Learn more about How To Pair Our Soup Bases With Different Types Of Protein 98346.

This recipe suits an easy evening at home, whether you are cooking on an induction hob in a Melbourne apartment or gathering around a portable burner in Sydney. Using a prepared clam broth keeps the process simple while giving the fondue a savoury base that tastes more layered than a standard cheese sauce.

Choose a balanced cheese blend

For a smooth fondue, use cheeses that melt evenly rather than becoming stringy or oily. Gruyère brings a nutty flavour, while mozzarella adds stretch and mildness. A small amount of cheddar can contribute a familiar Australian cheeseboard character, but mature cheddar should be balanced with a softer cheese to prevent the sauce from becoming too sharp.

For four people, prepare about 500 ml of clam broth, 250 g of grated Gruyère, 150 g of low-moisture mozzarella and 100 g of cheddar. Grating the cheese finely helps it melt quickly. Tossing the shreds with a teaspoon of cornflour also helps stabilise the mixture and creates a glossy, spoon-coating texture.

Prepare the clam broth gently

Pour the clam broth into a heavy saucepan or the inner pot of an electric hot pot. Warm it over medium heat until steaming, but do not let it boil rapidly. A hard boil can make the seafood flavour seem harsh and may cause the dairy to separate once the cheese is added.

A little garlic, sliced spring onion, white pepper and lemon zest can brighten the broth without masking the clam taste. For a warmer Cantonese profile, add a thin slice of ginger or a few drops of sesame oil at the end. Avoid adding much salt before tasting, as seafood broth and cheese can both be naturally savoury.

Melt the cheese in stages

Reduce the heat to low and add the grated cheese by the handful, whisking after each addition until smooth. Keep the liquid moving gently rather than stirring aggressively. If the fondue becomes too thick, loosen it with a tablespoon or two of warm clam broth; if it is thin, add a little more cheese mixed with cornflour.

A splash of dry white wine is optional, although it is not essential. Australian home cooks can also use a small amount of evaporated milk for extra body without making the fondue overwhelmingly rich. Keep the finished sauce warm, not bubbling, and transfer it to a tabletop hot pot or fondue vessel for serving.

Pick ingredients that suit seafood

Thinly sliced beef, peeled prawns, scallops, squid rings and firm white fish all work well with the creamy clam base. If you are comparing combinations, this protein pairing guide can help match the broth with different ingredients. Seafood should be cooked until opaque and firm, while beef can be swished briefly for a tender result.

Vegetables bring freshness and texture to the rich cheese fondue. Try mushrooms, wombok, broccolini, corn, snow peas and thinly sliced daikon. Noodles, fish balls, tofu and turnip cake are useful for making the meal feel like a complete Cantonese hot pot rather than a simple cheese dip. Add ingredients in small batches so the broth remains hot.

Serve safely at the table

Use separate chopsticks, tongs or small wire baskets for raw seafood and cooked food. In Australia, seafood and other perishable ingredients should be kept chilled until needed, with leftovers refrigerated promptly rather than sitting at room temperature through a long dinner. A thermometer is helpful: cold foods should be maintained at 5°C or below before cooking, following common food-safety guidance.

Clam and other shellfish are major allergens, and packaged ingredients should be checked for the required allergen information under Australian food-labelling rules. This matters when serving guests, especially if the table includes stock cubes, sauces or processed seafood with additional ingredients. Keep raw and cooked foods on separate plates and replace serving utensils if they become contaminated.

Finish the fondue with fresh toppings

Once the cheese has melted into the broth, finish each bowl with coriander, sliced spring onion, chilli oil or toasted sesame seeds. A squeeze of lemon just before eating cuts through the richness and highlights the clam flavour. For a more traditional hot pot rhythm, let guests cook their chosen ingredients first, then ladle the seasoned fondue broth over noodles or rice.

The meal works especially well as a relaxed weekend gathering, when Australian households often combine shared cooking with casual drinks and small side dishes. Serve pickled vegetables, cucumber salad or steamed greens alongside the pot to provide contrast. When the broth becomes concentrated after cooking seafood and vegetables, add a little hot water or extra clam broth so the fondue remains smooth and easy to dip.