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Drunken Clams Recipe

Drunken Clams

If you are a regular reader of Rasa Malaysia, you should know by now that I looooove seafood, especially clams. Previously, I have written about these little creatures here and here.

While I like most of my foods with layers upon layers of complicated flavors or explosively spicy, sometimes I like things simple but intoxicating, such as the Drunken Clams dish above. Drenched in Chinese cooking wine, these Manila Clams were bursting with natural sweetness of shellfish and oozed the rich aroma and fragrance of wine.

Drunken Clams

Now, I need to explain the cooking technique generally referred to as “Drunken / 醉.” By “Drunken,” it didn’t mean that I “fed” these clams with copious amount of booze (no, it’s not like Kobe beef!)–“Drunken” is a popular Chinese cooking technique where the main ingredient is steeped in generous amount of wine during the cooking process.

I used Manila Clams for this dish; as you can see, they were big, fleshy, and absolutely succulent. This is what I call δΈ‹ι…’θœ, meaning a dish that goes very well with alcohol. Put simply, it’s a recipe for good times.

So, make sure you have Drunken Clams for your next late night get-together or casual hangout. And don’t forget that keg of cold beer plus a game or two of Poker.

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29 COMMENTS... read them below or add one

  1. Rasa Malaysia

    Simcooks – yep, the juice was indeed tasty.

    Teckiee – LOL.

    Babe_KL – It’s really not that messy; just eat the flesh and toss the shells. You should try them at home sometimes. ;)

  2. Hakka House

    I wanted to let you know how much I love your blog! I’m a Singaporean living in L.A., and I just started my own food blog. I would love it if you could link me ( =)

  3. Passionate Eater

    Thank you Rasa Malaysia! My father has made me this clam soup, and although I never tried to make it myself, your recipe makes it sound so easy! Looks wonderful (like all of your recipes do)!

    Also, thank you for the tip about dumpling restaurants in Southern California!

  4. tigerfish

    Love it! So simple yet tasty, I bet. Wanna try it some time if I could. How I wish I could try eating your clams…hahaha.
    But I can only try cooking it.

  5. Rasa Malaysia

    Hakkahouse – welcome and thanks. I will check out your site.

    ToniXe – :)

    PE – You are correct, clam soup is so good with the shredded ginger. Great for winter. I will have to make it soon!

    WMW – :P

    Bayi – Wow, Teow Chew Porridge…haven’t had those in ages!

    Chubbypanda – or we can pour your sake into the clams! LOL!

    Stephanie – all clams are good, I have never had bad clams, oh well, provided they are fresh. Stale clams are nasty! Hahaha.

    Maryeats – I remember you said that you don’t even like clams; have I convinced you yet? ;)

    Tigerfish – if you are in the bay area, you should cook this dish yourself as you can get fresh clams there…

  6. Chris

    I tried your recipe, and my friends loved it! We were having a small little party at my place, and the first serving was gone in 5 minutes. I then drove out, bought some more clams, rushed home, and made two more woks of bee bee’s drunken clams…goshh…that was real tiring, but the response was overwhelming…We just couldn’t resist those naughty little “drunk” clams. =P

    thanks bee

  7. Rasa Malaysia

    Chris – wow, I am so proud of you (and happy that you tried out my recipe). Wow, I guess you will have to throw more drunken clams parties. The next time, send me your pictures so I can post them them up under “Reader Submissions.” LOL!!

    Michael – Sure…with or without cooking appratus that is. :P

    Elmo – 99 Ranch has some big and fat ones. And yes, your pictures please for “Reader Submissions.” LOL!!

    Lyn – you can prepare anything drunken…shrimps, lalas, clams, chicken, etc. ;)

  8. lucia

    drunken clams? i’ve heard (and tasted) of drunken prawns but not drunken clams. well i guess any food can be cook to be ‘drunk’ if we want to. haha.

  9. Anonymous

    I just tried your Drunken Clams with rice wine and man it came out great. Love your blog and keep the great recipe coming.

  10. kimberly

    hi there, i love all your recipes – great job! but whenever i attempt this dish, it turns out a tad too bitter. any ideas on how to overcome this? could it be due to the brand of shaoxing wine i used?

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