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Try the rich flavors of Chinese Clams with this easy clam stir fry recipe—succulent clams with ginger, scallions, red chilies, and oyster sauce bring out the clams' natural sweetness while adding savory depth. Perfect for Asian seafood lovers seeking a quick, flavorful meal.
Chinese Clams Recipe
Clam stir fry is a popular dish in Chinese cuisine, particularly in the Fujian province, including cities such as Fuzhou and Xiamen, as well as in Taiwan due to its historical ties with Fujian and the migration of mainland Chinese people. This dish is commonly served in hot stir-fry and seafood restaurants in these regions.
In Taiwan, clam stir fry can often be found at “百元热炒”(bǎi yuán rè chǎo) stalls or casual eateries. These establishments are typically modest in appearance, with a cashier counter, round tables and chairs, and a hot stir-fry kitchen, sometimes visible to diners.
“百元热炒” translates to NT$100 (about US$3.00) stir-fries, referring to popular and affordable dishes typically offered at these Chinese eateries. Although prices have risen with inflation, these dishes remain quite affordable.
Dining at these establishments is a popular aspect of food culture in Taipei. Some of the most popular dishes include: three -cup chicken, 3-cup squid, and ginger and clam soup. They are perfect for sharing with friends, enjoying as a late-night supper, and especially great with a cold beer.
This type of stir-fry has a comforting, homey quality but is often hard to find in Chinese restaurants in Malaysia or the US. So, if a trip to China or Taiwan isn’t on the horizon, give my Chinese clam recipe a try at home!
Looking for more clam recipes? Check out my Malaysian Kam Heong Clams, Chili Clams, and Thai Clams recipe!
Stir Fry Clams
There are all sorts of stir fry clams recipe in Chinese cooking; you can make it with black bean sauce, oyster sauce, or ginger and scallion sauce. In this recipe, the combination is spiked with garlic, fresh red chilies, adding not only a pop of red color to the finished dish, but a tint of garlicky, spicy taste, and mild heat to the clam dish.
This clam stir fry recipe is absolutely delightful, with its tender, succulent clams mingling perfectly with ginger, scallions, red chilies, and a savory, flavorful sauce that ties it all together.
Chinese Clams Ingredients
This super easy Asian clam stir-fry calls for the simple ingredients listed below:
- Clams: Any hard-shelled clams will work, such as Manila clams, littleneck clams, cherry stone clams, or pippies.
- Garlic and ginger: These aromatics lend both gingery and garlicky notes to the sauce.
- Red chili: Adds a pop of vibrant color to the dish and imparts the savory sauce with mild heat, enhancing the overall flavor.
- Shaoxing wine: This Chinese rice wine is often used in stir-fries to elevate the aroma of the dish.
- Sesame oil: An important ingredient that helps mute the fishy taste of the clams.
- Oyster sauce and soy sauce: This classic duo is used in most Asian stir-fries.
- Scallions: Adds a pop of green color to the clams and enhances the taste of the sauce.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Cook Chinese Style Clams
Stir-fried with the basic Chinese seasonings of oyster sauce, soy sauce, sugar, rice wine, and infused with the spiciness of fresh red chilies, these clams retain the original briny sweet taste.
Step 1: Rinse the clams, soak them in salted water for 20-30 minutes, then scrub the shells with your hands or a brush. Rinse thoroughly under cold running water and discard any cracked or damaged clams.
Step 2: Heat a wok and add the cooking oil. Once the oil is very hot, add the garlic, ginger, and stir-fry until aromatic. Then, add the red chilies and the white part of the chopped scallions, stirring back and forth.
Step 3: Add the clams to the wok, stir a few times, and cover with the lid. When the clams start to open, add all the seasonings to the wok. Cover the lid again until most of the clams are fully opened.
Step 4: Add the chopped scallions to the wok, give a few quick stirs, then dish out and serve immediately.
Helpful Cooking Tips
Here are some of my cooking tips to ensure kitchen success:
- Cleaning: To clean clams, soak them in cold water with a bit of salt for about 20 minutes to help them expel sand and grit, then scrub the shells with a brush or with both hands to remove any remaining debris.
- Proper Searing: Heat your pan until it’s very hot before adding the clams to ensure they sear nicely and open up quickly, which helps retain their natural juices.
- Aromatics First: Sauté ginger and garlic in a bit of oil until fragrant before adding clams. This will infuse the dish with their flavors and ensure they are well-distributed.
- Add Red Chilies for Heat: If you like spicy, add more fresh red chilies to the recipe. This will give your stir fry a more intense heat and vibrant color.
- Don’t Overcook: Clams cook quickly—once they open, they are done. Overcooking can make them tough and chewy, so remove them from the heat as soon as they’re cooked through.
Frequently Asked Questions
Clams cook quickly. Stir fry them until their shells open, which usually takes about 5 minutes. Discard any clams that do not open.
You may use fish sauce, or add more soy sauce to the recipe. Keep in mind that this will alter the flavor slightly.
Unfortunately, I don’t recommend using canned clams for this recipe.
Yes, frozen clams can be used, but they should be thawed completely before cooking. Ensure they are fully thawed before cooking.
This recipe is only 243 calories per serving.
What To Serve With Chinese Clams
This clam dish is best served with steamed rice. For a Chinese meal and dinner at home, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Chinese Clams
Ingredients
- 1 1/2 lbs (750g) manila clams
- 2 tablespoons cooking oil
- 3 cloves garlic, finely chopped
- 1 in (2.5cm) ginger, peeled and cut into thin strips
- 1 1/2 fresh red chilies, seeded and sliced into pieces
- 2 stalks (5 cm) scallion, cut into 2-inch lengths
- 1 teaspoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon Shaoxing wine or rice wine
- 1/2 teaspoon sesame oil
Cornstarch Slurry (optional):
- 3 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Rinse the clams, soak them in salted water for 20-30 minutes, then scrub the shells with your hands or a brush. Rinse thoroughly under cold running water and discard any cracked or damaged clams.
- Heat a wok and add the cooking oil. Once the oil is very hot, add the garlic, ginger, and stir-fry until aromatic. Then, add the red chilies and the white part of the chopped scallions, stirring back and forth.
- Add the clams to the wok, stir a few times, and cover with the lid. When the clams start to open, add all the seasonings to the wok. Cover the lid again until most of the clams are fully opened.
- Add the chopped scallions to the wok, give a few quick stirs, then dish out and serve immediately.
Notes
- Cornstarch Slurry: If you want a thicker sauce, you may mix the cornstarch with water to make cornstarch slurry. Add it to step 4, stir to thicken the sauce before serving.
- Cleaning: To clean clams, soak them in cold water with a bit of salt for about 20 minutes to help them expel sand and grit, then scrub the shells with a brush or with both hands to remove any remaining debris.
- Proper Searing: Heat your pan until it’s very hot before adding the clams to ensure they sear nicely and open up quickly, which helps retain their natural juices.
- Aromatics First: Sauté ginger and garlic in a bit of oil until fragrant before adding clams. This will infuse the dish with their flavors and ensure they are well-distributed.
- Add Red Chilies for Heat: If you like spicy, add more fresh red chilies to the recipe. This will give your stir fry a more intense heat and vibrant color.
- Don’t Overcook: Clams cook quickly—once they open, they are done. Overcooking can make them tough and chewy, so remove them from the heat as soon as they’re cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So glad I stumbled upon your recipe! It was perfectly salty, sweet and herby – the “gravy” just went so well over white rice. My overly picky family loved it! Thank you!!!
Awesome!?
I love all of your dishes, this one is equally as good. As an America living in Taiwan I would say the only thing really different that is included in all fried dishes here in Taiwan is the addition of fresh taiwanese basil fried as a whole stalk. It’s really delicious In this dish when served here
Thanks for letting me know!
I had some clams and didn’t feel like having it in miso soup for the 2nd day. Googled and found your recipe. So yummy!! Since I couldn’t find any fresh red chilli in Japan (around where I live at least), I put in a few drops of layu for the spicy effect. Passed the husband test. Will definitely try it again.
Yummy!
I made this recipe last night and it is absolutely delicious! I live in the UK but my mum is from Malaysia so this reminds me of some of the wonderful meals that I have had there over the years. Thank you for sharing.
Thanks Jenny for trying my recipe!