Drunken Clams Recipe
Drenched in Chinese cooking wine, these Manila Clams were bursting with natural sweetness of shellfish and oozed the rich aroma and fragrance of wine.
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.
Recipe: Drunken Clam (Manila Clams with Chinese Cooking Wine)
1 lb of Manila Clams
2 inches of fresh ginger (cut into thin strips)
2 stalks of scallion (julienned)
1 cup (or 2 cups) of Chinese cooking wine (rice wine or Shaoxing wine preferred)
Salt to taste
A dash of white pepper powder
A dash of sesame oil
Heat up a claypot or wok with some oil. Stir fry the fresh ginger until they turn light brown. Add in the clams, Chinese cooking oil and cover the claypot or wok for 3 minutes. Open the cover, add in the scallions and have a quick stir. Then, add in a dash of sesame oil, white pepper powder, and salt to taste. Cover the claypot or wok for another 1 or 2 minutes or until all shells are opened. Serve hot.
- If you like your dish extra intoxicating and your clams really drunken, go ahead and use 2 cups of cooking wine!
- To make the clams even better, add in a teaspoon of Japanese Mirin (sweet seasoning cooking sake).