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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)

 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.

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.

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.

 Serving Suggestion

Serve hot with:

  • Steamed jasmine rice

  • Cold beer

  • Or as a side dish in a Chinese meal spread

 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.

 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.

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