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Taiwanese-style Clams (台式炒蛤蜊)
January 19th, 2010Recipes, Chinese Recipes, Recipes, Recipes, Taiwanese Recipes20 CommentsIngredients:
1 1/2 lbs. Manila clams
2 cloves garlic (finely chopped)
1 inch ginger (peeled and cut into thin strips)
1 1/2 fresh red chilies (seeded and sliced into pieces)
2 stalks scallion (cut into 2-inch lengths)
1 teaspoon soy sauce
1 tespoon oyster sauce
1 teaspoon sugar
1 teaspoon rice wine
1/4 teaspoon sesame oil
2 tablespoons cooking oil
Method:
Clean and scrub the shell of the clams thoroughly. Rinse with cold water and drain.
Heat up a wok and add the cooking oil. When the cooking oil is very hot, add garlic and ginger and stir-fry until aromatic, 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 into the wok. Cover the lid again until most clams are open. Add the chopped scallions into the wok, do a few quick stirs, dish out and serve immediately.
Cook’s Note:
There are many “species” of clams in Asia. You can use any of your favorite clams to make this dish.
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I’m happy to see you have a deal to write a cookbook. That is such a blessing. This is my first visit to your site and I plan on staying for awhile. I’m in the process of writing an article on the differences between different Asian cuisines. Great site!
I miss their NT$100 dishes too. It’s been quite a long time after the last trip to Taiwan. I have to cook Taiwanese-style clams at home when I feel craving. Sometimes, I’d like to sprinkle a handful of Taiwanese basil to add a kick.
The Hong Kong style clams are also fantastic. Basically, they are stir-fried with chili and black bean sauce. Have you tried them?
Yes but I prefer this style. Not a big fan of black bean sauce actually.
Taiwan is such a great food destination. The clams aren’t my favorite thing there – I’m really partial to the breakfast foods (soy milk, Chinese doughnuts, pastries) – but the clams are still quite tasty!
Yes I agree about the breakfast but they are harder to make, hehe.
Hey Bee, now catching up on your posts. Hearty congratulations on your book deal! Can’t wait to see it in print.!
This recipe is very similar to my dad’s 姜葱炒蛤蜊. Let have this during CNY dinner.
Hi am so impressed with your recipes. I love eating and cooking asian food especially chinese. Good I was able to browse and get into your website. I’ve gotten a lot of your asian recipes and tried it and it all went well. Keep on doing this. Good luck on your next endeavors. Mwahhh
Mmmmm, now I want to go to Taiwan just to go to 百元小炒. These clams look absolutely delicious.
I think Taiwanese like to use basil in their stir-fries, including clams! Have you tried those before?
My first time to comment!
I’ve been following your recipes for a long time now. And every recipe I followed turned out delicious!
It’s great to see a recipe site that is not mostly ‘bake-on-oven’ type of foods.
More power to your site and your upcoming book :)
This is the type of stir fries that makes me go weak in my knees hehe … the ginger-scallion combo has always been my favourite. I must look out for these “manila clams” next time, the lala clams at my supermarket are always so small.
Do you think that this will work as well with green mussels? they are really cheap here in SG
well usually here in M’sia, most of the clams are spicy (Kam Heong or Kong Pou style)… Sometimes I cook them with beer, garlic and chopped coriander over the bbq pit in a sealed aluminium foil.
like tigerfish mentioned, Taiwanese really love using basil in their dishes. I’ve had this dish before very often(but with the addition of Taiwanese basil)… Just wanted to point out if you added some basil to this dish, for those who want to try cooking it, it is also quite nice ^_^
Yes, I know about basil in Taiwanese stir-fry but I actually prefer this style without basil leaves. I like basil leaves in my 3-cup chicken though.
Hmm, I grew up with the basil version so I actually havent tried this one. I’ll have to try it sometime than ^_^ ~ But I absolutely love basil, in 3 cups chicken and basically everything else I cook yum yum
In the NT$100 hot stir-fry restaurants, they always serve this dish, and yes, the ones with basil leaves, too.
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