Taiwanese-Style Clams

4.34 from 6 votes

Taiwanese-style Clams recipe - 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.

Prep Time10

Cook Time20

Total Time30

Course: Taiwanese Recipes

Cuisine: clams

Keyword: Taiwanese-style Clams

Servings: people

Calories: 229kcal

Author: Bee Yinn Low

Ingredients

1 1/2 lbs (750g) manila clams
2 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 scallion cut into 2-inch lengths (5 cm)
1 teaspoon soy sauce
1 tsp oyster sauce
1 teaspoon sugar
1 teaspoon rice wine
1/4 teaspoon sesame oil
2 tablespoons cooking oil

Instructions

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.

Notes

There are many “species” of clams in Asia. You can use any of your favorite clams to make this dish.

Nutrition