Best 5 Clams Chinese Style Recipes

STIR-FRIED CLAMS IN BLACK BEAN SAUCE

Steps:

• Before you do anything, make sure that your clams are washed thoroughly. There's nothing more unpleasant than finding sand in your food. When your ingredients have been prepared and you're ready to cook, heat the oil in your wok over high heat. Add the ginger and allow it to caramelize (about 20 seconds), taking care not to burn it.
• Next, add the garlic, scallion, peppers and fermented black beans, and stir fry the mixture for about 10 seconds. Add the clams. Pour the Shaoxing wine around the perimeter of the wok, and immediately cover the wok. Cook until the clams begin to open. At this point, the liquid in the wok should be boiling and generating steam when the wok is covered. The time for the clams to cook and open up depends upon the size and type of the clams you are using and how hot you can get your stove. Once a good number of them have opened, remove the cover and give everything a stir.
• Stir in the sugar, sesame oil, pepper. Discard any of the clams that didn't open. Now taste the sauce. If it's not salty enough, you can add a little bit of soy sauce. Once your satisfied with the flavor of the sauce, add about half of the corn starch slurry to the liquid in the wok and stir. Add more slurry if needed to further thicken the sauce.
• Stir in the chopped cilantro and gently stir the mixture so the sauce coats the clams.
• Serve immediately.

MADAME CHU'S CLAMS IN BLACK BEAN SAUCE

Steps:

• Wash and clean clams. Soak in water for about 1 hour, then drain. Heat 2 quarts of water to a boil and add half the clams. As soon as each opens, remove it; then add the remaining clams and repeat the process. Pour cooking liquid into a container and let sand settle to the bottom. Measure out 2 cups of liquid for making sauce.
• Heat oil in a saucepan. Add ginger, garlic and fermented beans. Let them sizzle in the oil for a minute. Add 2 cups clam liquid. Let it boil for 2 minutes. Discard ginger and garlic.
• Add oyster sauce and mix a few times. Thicken with the predissolved cornstarch mixture (stirring again to make sure the water and cornstarch are thoroughly mixed).
• Arrange clams on platter and sprinkle scallions on top. Pour boiling sauce over clams. Serve immediately.

CLAMS STEAMED WITH GINGER AND SCALLIONS

Steps:

• Combine sauce ingredients in a bowl. Place clams in a steamproof dish. Stir sauce, pour over clams. Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Do not oversteam, or clams will become tough. Turn off heat and remove dish from steamer. Garnish with coriander and serve immediately.

CLAMS, CHINESE STYLE

Steps:

• Boil the Spaghetti according to the package.
• While the spaghetti is cooking, put the Clams, Soya Sauce, Oil, Red Chilis and salt in a bowl. Mix well.
• When the spaghetti is done, drain and set aside.
• Put the clam mixture in a pan and fry on medium heat for 1 minute.
• Add in spaghetti and fry for 2 more minutes, mix evey ten seconds.
• Turn off the heat and serve hot.

CLAMS WITH CHINESE BLACK BEAN SAUCE

Steps:

• Rinse the beans and put them in a bowl. Cover with cold water and soak overnight.
• Heat the olive oil in a heavy 3- to 4-quart saucepan. Add the shallots and saute over low heat until tender. Stir in the garlic, sun-dried tomatoes and ginger. Drain the black beans and add them. Add the cup of wine, bring to a simmer and add the clams.
• Cover tightly and cook over medium heat until the clams open, about 10 minutes. Taste sauce and add a little water or wine if it is too salty. Transfer to soup plates, garnish with coriander and serve.