If you are a regular reader of Rasa Malaysia, you should know by now that I love seafood, especially clams.
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.
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 下酒菜, 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.
How Many Calories per Serving?
This recipe is only 99 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Drenched in Chinese cooking wine, these Manila Clams were bursting with natural sweetness of shellfish and oozed the rich aroma and fragrance of wine.
- 1 lb. Manila Clams
- 2 inches fresh ginger, cut into thin strips
- 2 stalks scallion julienned
- 1 cup Chinese cooking wine rice wine or Shaoxing wine preferred *up to 2 cups
- salt to taste
- 1 dash white pepper powder
- 1 dash sesame oil
Heat up a clay pot or wok with some oil. Stir fry the fresh ginger until they turn light brown. Add in the clams, Chinese cooking wine and cover the clay pot 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 clay pot 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).
I used to keep the soup for eating with teo chew porridge! Yum….
wow wow wow….. so yummy! clams, always my favourite!!!!!! thumbs up for u, da clams look really good :)
Lovely….an intoxicating dish indeed! ;O)
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!
yay, dream meal and night out ( in ), some drunken clams + keg od chilled beer ( Bud )& any game even poker + RM !
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 (hakkahouse.blogspot.com) =)
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. ;)
i tend to eat this outside haha too messy to clean up
Very suitable for the drunken kung fu master!
The “juice” from your clams look absolutely tasty!