Drunken Clams
Drenched in Chinese cooking wine, these Manila Clams were bursting with natural sweetness of shellfish and oozed the rich aroma and fragrance of wine.
Servings: 4 people
Calories: 99kcal
Ingredients
- 1 lb (500g) Manila Clams
- 2 inches (5cm) 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
Instructions
- 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.
Notes
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).
To make the clams even better, add in a teaspoon of Japanese Mirin (sweet seasoning cooking sake).
Nutrition
Serving: 4people | Calories: 99kcal | Carbohydrates: 4g | Protein: 2g | Cholesterol: 5mg | Sodium: 104mg