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Drunken Clam Recipe (Manila Clams with Chinese Cooking Wine) Recipe

Drenched in Chinese cooking wine, these Manila Clams were bursting with natural sweetness of shellfish and oozed the rich aroma and fragrance of wine.

Course Side Dish
Cuisine Chinese
Keyword Drunken Clam
Servings 4 people
Calories 99 kcal


  • 1 lb Manila Clams
  • 2 inches fresh ginger, cut into thin strips
  • 2 stalks scallion, julienned
  • 1 cup or 2 cups of Chinese cooking wine, rice wine or Shaoxing wine preferred
  • salt to taste
  • 1 dash white pepper powder
  • 1 dash sesame oil


  1. Heat up a claypot or wok with some oil. Stir fry the fresh ginger until they turn light brown. Add in the clams, Chinese cooking oil and cover the claypot 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 claypot or wok for another 1 or 2 minutes or until all shells are opened. Serve hot.

Recipe 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).

Nutrition Facts
Drunken Clam Recipe (Manila Clams with Chinese Cooking Wine) Recipe
Amount Per Serving (4 people)
Calories 99
% Daily Value*
Cholesterol 5mg2%
Sodium 104mg5%
Potassium 46mg1%
Carbohydrates 4g1%
Protein 2g4%
Vitamin A 110IU2%
Vitamin C 1.2mg1%
Calcium 14mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.