Chinese Clams
Try the rich flavors of Chinese clams with this easy clam stir fry recipe—succulent clams with ginger, scallions, red chilies, and oyster sauce bring out the clams' natural sweetness while adding savory depth. Perfect for Asian seafood lovers seeking a quick, flavorful meal.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs (750g) manila clams
- 2 tablespoons cooking oil
- 3 cloves garlic (finely chopped)
- 1 in (2.5cm) ginger (peeled and cut into thin strips)
- 1 1/2 fresh red chilies (seeded and sliced into pieces)
- 2 stalks (5 cm) scallion (cut into 2-inch lengths )
- 1 teaspoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon Shaoxing wine or rice wine
- 1/2 teaspoon sesame oil
- 3 tablespoons water
- 1 tablespoon cornstarch
Instructions
- 1
Rinse the clams, soak them in salted water for 20-30 minutes, then scrub the shells with your hands or a brush. Rinse thoroughly under cold running water and discard any cracked or damaged clams.
- 2
Heat a wok and add the cooking oil. Once the oil is very hot, add the garlic, ginger, and stir-fry until aromatic. Then, add the red chilies and the white part of the chopped scallions, stirring back and forth.
- 3
Add the clams to the wok, stir a few times, and cover with the lid. When the clams start to open, add all the seasonings to the wok. Cover the lid again until most of the clams are fully opened.
- 4
Add the chopped scallions to the wok, give a few quick stirs, then dish out and serve immediately.