Chinese Clams

4.34 from 6 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Clams

Cuisine: Chinese Recipes

Keyword: Chinese Clams

Servings: people

Author: Bee Yinn Low

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