We are seafood lovers. My 2-year old really enjoys seafood. My 5-year old, not so much, but she will eat (at gun point!). I love cooking seafood because they usually do not require long cooking time. I’ve eaten clams when we dined out, but believe it or not, this was the first time I cooked clams at home. I saw some at Costco during their seafood roadshow and decided I need to whip up something with these beautiful clams.
The thing about cooking these clams, or any seafood is that, you do not need much to make it delicious. Fresh shellfishes usually are sweet and succulent on their own without much interference from cooking. I often include ginger when I cook seafood. My mom swears by it because it helps to neutralize any fishy or ocean smell 🙂 I think it took me longer to scrub the clams than cooking this stir-fried clams with ginger and garlic 🙂 But, it definitely is worth it.
Stir-fried clams (4 servings)
- 2 lbs of fresh clams
- 2 tbsp of cooking oil
- 2 Tbsp of finely chopped fresh ginger
- 4 cloves of garlic finely minced
- 1 Tbsp of red chili paste optional
- 5 stalks of green onions cut into 2-inch stalks
- ¼ cup of shao xing wine
- Salt and freshly ground pepper to taste
- Scrub the clams real good and rinse them in cold running water to get rid of any visible sands and particles. Preheat a wok or large skillet on high heat. Add in the cooking oil and swirl the skillet or wok to coat with oil. Add in the ginger and saute until fragrant, about 20 seconds, take care not to burn it. Add in the garlic and red chili paste. Continue to saute for another 10 seconds. Add in the green onions and give it a good stir. Add in the clams and splash in the wine and add in pinch of salt and freshly ground black pepper. Cover the wok. The wine and the juice from the clams will start to come to a boil and the clams will start to open up
- Uncover the lid once most of the clams have opened up. Remove from wok or skillet to serving platter. Discard the clams that remain closed (not safe to consume). Serve immediately