Asian Stir-Fried Clams

Asian Stir-Fried Clams is a simple but incredibly flavorful dish. The combination of these common Chinese-cooking ingredients really elevate the flavor of this wonderful shellfish. 

One of my Sunday morning rituals is to go to the local wet market to buy our fresh groceries. Last weekend, I couldn't keep my eyes off these gorgeous looking clams at the seafood table so I bought some. At only 4 Malaysian Ringgit (about 1 US Dollar) for about a pound and a half , they were a steal! I couldn't wait to get home to make Asian Stir-Fried Clams!

This recipe uses ingredients commonly used in Chinese cooking but the flavor that it brings out in the clams is just incredible. Serve it with a warm bowl of steamed rice and you've got yourself a delicious and satisfying meal.

As soon as I got the clams home, I soaked them in salted water for about an hour to clean them. When buying fresh live clams, don't soak them for longer than about an hour. As soon as you've soaked and drained them, just leave them in a bowl covered with a wet towel.

Ready to start cooking? (Scroll down for the printable recipe)

First, prepare the chopped ingredients:

• 1 scallion, cut into 1-inch pieces
• 2 stalks of lemongrass (Only the white portion. Cut about ½ an inch from the root, then just before the stalk turns green. Slice in half so you'll end up with 4 small pieces total)
• 1 red chili, thinly sliced
• ¼ inch of fresh ginger, thinly sliced
• 2 - 3 cloves of garlic, minced

Next, the sauce ingredients. I find it much easier to prepare the sauce ingredients in a small bowl ahead of time, rather than scrambling to add them individually while the clams are cooking.

• 1 tablespoon Oyster Sauce
• 2 teaspoons soy sauce
• ½ teaspoon Chinese rice wine
• ¼ teaspoon chicken stock granules
• ½ teaspoon brown sugar
• ½ cup of water (not pictured below)

Heat up 3 tablespoons of cooking oil over medium-high heat. Stir-fry the lemongrass until the edges start to brown just a little, then toss in the ginger, followed by the garlic. Stir-fry until aromatic - this should take about 20 seconds or so.

Add the clams! Give them a good toss.

Add the sauce ingredients then stir gently. Allow the sauce to boil and bubble. As soon as the clams start to open up, add ¼ cup of water mixed with 1 teaspoon of cornstarch. This will thicken the sauce.

By the time the sauce is thickened, most if not all of the clams should have opened up. Turn off the heat, then add the scallions and red chili for garnish.

Serve immediately with steamed rice.

Enjoy!

Asian Stir-Fried Clams

Char Ferrara

Asian Stir-Fried Clams is a simple but incredibly flavorful dish. The combination of these common Chinese-cooking ingredients really elevate the flavor of this wonderful shellfish. 

4.43 from 14 votes

Print Recipe Pin for later

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Cuisine Asian

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 tablespoons cooking oil
• 2 stalks lemongrass cut into 4 pieces total (white portion only)
• ¼ inch fresh ginger thinly sliced
• 2 - 3 cloves garlic minced
• 1 red chili thinly sliced
• 1 stalk scallion cut into 1-inch pieces
• 1 ½ lbs clams
• Sauce:
• 1 tablespoon oyster sauce
• 2 teaspoons soy sauce
• ½ teaspoon Chinese rice wine
• ¼ teaspoon chicken stock granules
• ½ teaspoon brown sugar
• ½ cup water + ¼ cup water mixed with 1 teaspoon cornstarch

US Customary - Metric

Instructions

 

• Tip: prepare the sauce first so you don't have to scramble to add each ingredient separately while the clams are cooking (oyster sayce, soy sauce, Chinese rice wine, chicken stock granules, brown sugar and ½ cup of water). Keep the other ¼ cup of water mixed with cornstarch handy as well.
• Heat up cooking oil over medium-high heat in a wok or large frying pan. Stir-fry the lemongrass until the edges start to brown just a little.
• Add the ginger and garlic. Stir-fry until aromatic (about 20 seconds or so).
• Add the clams. Give all the ingredients a good toss.
• Add the sauce (everything but the ¼ cup of water + 1 teaspoon cornstarch), then stir gently. Let the sauce bubble.
• As soon as the clams start to open up, add the ¼ cup of water mixed with 1 teaspoon of cornstarch). This will thicken up the sauce. By now, most if not all of the clams should be opened.
• As soon as the sauce has thickened a little, turn off the heat and add the scallions and the red chili.
• Serve immediately with steamed rice.
• Enjoy!

Nutrition

Serving: 1gCalories: 661kcalCarbohydrates: 57gProtein: 57gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 15gCholesterol: 139mgSodium: 3000mgFiber: 4gSugar: 8g

Keyword clams, seafood

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