Taiwanese-style Clams Recipe (台式炒蛤蜊)
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
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.
There are many “species” of clams in Asia. You can use any of your favorite clams to make this dish.