TasteToronto | Taiwanese Style Clams

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Taiwanese Style Clams

Moderate

Taiwanese Style Clams

Nadia Boachie

Nadia Boachie

Instagram
Taiwanese Style Clams

Method

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.

Tags:

Clams Recipe

Toronto Recipes

Taiwanese Clams

Moderate

Taiwanese Style Clams

Nadia Boachie

Nadia Boachie

Instagram
Taiwanese Style Clams

Yields:

Serves 4

Prep Time:

0 hours 10 mins

Cook Time:

0 hours 10 mins

0.0

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Main Dishes

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

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Method

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.

Tags:

Clams Recipe

Toronto Recipes

Taiwanese Clams