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Servings:

Asian Stir-Fried Clams

Asian Stir-Fried Clams is a simple but incredibly flavorful dish. The combination of these common Chinese-cooking ingredients really elevate the flavor of this wonderful shellfish.

Total Time

20min

5.0

1 Rating

Author: Wok & Skillet

Servings:

Ingredients

•

3 Tbsp

Cooking Oil

•

2 stalks

Lemongrass

•

1/4 in

Fresh Ginger , thinly sliced

•

2 cloves

Garlic , minced

•

Red Chili Pepper , thinly sliced

•

1 stalk

Scallions

•

1.5 lb

Fresh Clams

Sauce

•

1 Tbsp

Oyster Sauce

•

2 tsp

Soy Sauce

•

as needed

Rice Wine

•

as needed

Chicken Stock Granules

•

as needed

Brown Sugar

•

1/2 cup

Water

•

1 tsp

Corn Starch

Cooking Instructions

Prepare the sauce first so you don't have to scramble to add each ingredient separately while the clams are cooking.

Mix the Oyster Sauce (1 Tbsp) , Soy Sauce (2 tsp) , Rice Wine (as needed) , Chicken Stock Granules (as needed) , Brown Sugar (as needed) , and Water (1/2 cup) . Set aside.

Heat up Cooking Oil (3 Tbsp) ng oil (3 tablespoon) over medium-heat in a wok or large frying pan. Cut the Lemongrass (2 stalks) into 4 pieces and stir-fry until the edges start to brown just a little.

Add the Fresh Ginger (1/4 in) and Garlic (2 cloves) . Stir-fry until aromatic (about 20 seconds or so).

Add the Fresh Clams (1.5 lb) . Give all the ingredients a good toss.

Add the sauce, then stir gently, let the sauce bubble.

As soon as the clams start to open up, add the Water mixed with Corn Starch (1 tsp) . This will thicken up the sauce. By now, most if not all of the clams should be opened.

As soon as the sauce has thickened a little, turn off the heat and add the Scallions (1 stalk) and the Red Chili Pepper (1) .

Serve immediately with steamed rice. Enjoy!

Nutrition Per Serving

CALORIES

504

FAT

25.8 g

PROTEIN

50.3 g

CARBS

16.2 g