Stir-fried clams with ginger and garlic

Stir-fried clams (4 servings)

Author: Marvellina
Print Recipe


  • 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
  • 1/4 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