Cherry & Dennis Recipes
Stir-fried Clams with Ginger and Scallion
薑蔥炒蜆
Recipe overview
A quick Hong Kong seafood stir-fry with sweet clams, ginger, scallion and a light sauce. Purge sand first, discard unopened clams after cooking, and do not overcook.
01
Ingredients
Ingredients
- 800g fresh clams
- 5 ginger slices
- 3 scallions
- 3 garlic cloves
- Red pepper, optional
- Water
- Oil
Seasoning
- Light soy sauce
- Oyster sauce
- Sugar
- White pepper
- Shaoxing wine
- Cornstarch slurry
- Sesame oil
02
Tools
- Large bowl
- Board
- Knife
- Colander
- Small bowl
- Measuring spoons
- Wok
- Spatula
- Plate
03
Steps
Step 1
Prepare
Prepare all ingredients.
Step 2
Check clams
Discard broken, smelly or dead clams.
Step 3
Purge sand
Soak in lightly salted water for 30–60 minutes.
Step 4
Rinse shells
Scrub and drain.
Step 5
Cut aromatics
Cut ginger, garlic and scallions.
Step 6
Mix sauce
Mix sauce and prepare slurry.
Step 7
Fry aromatics
Fry ginger, garlic and scallion whites.
Step 8
Stir-fry clams
Add drained clams over medium-high heat.
Step 9
Add wine
Pour wine around wok edge.
Step 10
Cover and cook
Add sauce, cover 2–3 minutes until mostly open.
Step 11
Add scallion
Add greens, pepper, discard unopened clams and thicken lightly.
Step 12
Finish
Add sesame oil and serve immediately.
Common mistakes
- Not purging sand.
- Keeping damaged clams.
- Overcooking clams.
- Eating unopened clams.
- Too much water.
- Too much slurry.
Tips
Cook clams promptly. Purge and rinse carefully, and discard any clam that stays closed after cooking. Check for shellfish allergies.
