Style Stir-Fried Clams

Chinese-style stir-fried clams, is a popular seafood dish found in coastal Chinese cities and night markets. It's known for its rich aroma, savory-sweet flavor, and spicy garlicky kick. Quick to prepare and full of ocean freshness, this dish is best enjoyed with steamed rice or a cold beer.

Ingredients

Main:

• 500g (about 1 lb) fresh clams (preferably flower clams or Manila clams)

• 1 tablespoon vegetable oil

• 4 cloves garlic, minced

• 1 thumb-sized piece of ginger, sliced thinly

• 2–3 dried red chilies (optional, for spice)

• 1 fresh red chili, sliced (optional)

• 1 scallion, cut into sections

Seasoning:

• 1 tablespoon light soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon dark soy sauce (for color)

• 1 tablespoon Shaoxing wine (or dry sherry)

• 1/2 teaspoon sugar

• Salt to taste

• 1/4 cup water or clam soaking liquid (optional)

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 Preparation

Step 1: Clean the Clams

1. Soak the clams in salted water (add a bit of oil) for 1–2 hours to help them spit out sand.

2. Scrub the shells gently under running water.

3. Rinse and drain.

Step 2: Parboil (Optional but Recommended)

• In boiling water, briefly blanch the clams until they just begin to open (about 30 seconds). Drain and set aside.

• This step helps remove excess grit and makes the final stir-fry less watery.

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Cooking Instructions

Step 3: Stir-Fry

1. Heat oil in a wok or large skillet over medium-high heat.

2. Add garlic, ginger, dried chilies, and scallions. Stir-fry until fragrant.

3. Add the clams and give them a quick stir.

4. Splash in Shaoxing wine to deglaze.

5. Add soy sauce, oyster sauce, dark soy sauce, and sugar. Stir well.

6. Add a bit of water or clam liquid if needed to create sauce.

7. Cover and cook for about 2–3 minutes until all clams open up.

🚫 Discard any clams that remain closed after cooking.

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Final Touch

• Give it a final toss to coat all clams in the sauce.

• Taste and adjust salt or chili level if needed.

• Optionally, garnish with more fresh chili or chopped scallions.

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 Serving Suggestion

Serve hot with:

• Steamed jasmine rice

• Cold beer

• Or as a side dish in a Chinese meal spread

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 Tips

• Fresh clams are key—don’t use any that smell off or remain shut after cooking.

• Add a handful of Thai basil or a splash of chili oil for flavor variations.

• For extra umami, add a few fermented black beans during stir-frying.

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 Why You’ll Love This Dish

• Fast & easy – done in under 15 minutes!

• Full of bold flavors – spicy, garlicky, umami-packed.

• A taste of the sea – simple yet irresistibly fresh.

This dish captures the essence of Chinese home-style seafood and is perfect for family dinners or parties.