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.
Taiwanese Style Clams 2 Steps
Clean and scrub the shell of the clams thoroughly. Rinse with cold water and drain.
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.