Taiwanese Style Clams

10 mins Prep Time

10 mins Cook Time

Written By

Nadia Boachie

I first tried these clams at a potluck and was absolutely floored at how tasty they were. The original recipe is from the Rasa Malaysia blog. If you are looking for a flavourful umami-packed dish, this is the perfect recipe for you. I promise you will want to drink any extra broth right out of the pan; it is that good. If you are a fan of seafood, check this recipe out.

Ingredients

Taiwanese Style Clams

1 1/2 pounds Manila clams
2 cloves garlic, finely chopped
1 inch ginger, peeled and cut into thin strips
1 1/2 fresh red chilies, seeded and sliced into pieces
2 scallions, sliced on the diagonal
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon sugar
1 teaspoon rice wine
1/4 teaspoon sesame oil
2 tablespoons neutral oil

Directions

Taiwanese Style Clams

2 Steps

Step 1

Clean and scrub the shell of the clams thoroughly. Rinse with cold water and drain.
Step 2

Heat up a wok or a deep skillet and add the neutral oil -- coating the pan. When oil is very hot, add garlic and ginger and stir-fry until fragrant, and then follow by the red chilies and do a few quick stirs. Add the clams into the wok and stir a few times and cover with the wok’s lid. When the clams start to open up, add all the seasonings -- soy sauce, sugar, rice wine, oyster sauce and sesame oil into the wok. Cover with the lid until most clams are open. Add the chopped scallions into the wok, do a few quick stirs, dish out and serve immediately.