📝 About This Recipe
Hailing from the coastal province of Fujian, this dish embodies the 'Min' culinary philosophy of preserving the 'Xian' (natural umami) of fresh seafood. These clams are quickly braised in a delicate, aromatic broth where the sharp heat of young ginger cuts through the brine of the sea. It is a light yet deeply flavorful masterpiece that celebrates the pristine quality of the East China Sea's bounty.
🥗 Ingredients
The Clams
- 2 pounds Manila clams or Littleneck clams (scrubbed and purged of sand)
- 1 tablespoon Sea salt (for the soaking water)
Aromatics
- 3 inch piece Fresh young ginger (peeled and cut into fine julienne strips)
- 4 pieces Garlic cloves (thinly sliced)
- 3 stalks Scallions (whites cut into 1-inch lengths, greens finely chopped)
- 1 piece Fresh red chili (seeded and sliced into rings for mild heat)
Braising Liquid
- 3 tablespoons Shaoxing rice wine (high quality)
- 1 tablespoon Light soy sauce (adds saltiness without darkening the dish)
- 1/4 cup Chicken stock or water (to create the braising steam)
- 1/2 teaspoon Granulated sugar (to balance the ginger)
- 1/4 teaspoon White pepper (ground)
- 1 teaspoon Sesame oil (for the finishing aroma)
- 2 tablespoons Peanut oil (for stir-frying)
👨🍳 Instructions
-
1
Purge the clams by placing them in a large bowl of cool water with 1 tablespoon of sea salt. Let them sit for 20-30 minutes so they spit out any internal grit, then rinse thoroughly under cold running water.
-
2
Prepare your aromatics: peel the ginger and slice it into matchsticks; slice the garlic thinly; and separate the scallion whites from the greens.
-
3
In a small bowl, whisk together the Shaoxing wine, light soy sauce, sugar, and white pepper to create your braising sauce.
-
4
Heat a wok or large heavy-bottomed skillet over high heat until a drop of water flicked onto it evaporates instantly.
-
5
Add the peanut oil and swirl to coat the sides of the wok.
-
6
Toss in the ginger julienne, garlic slices, and scallion whites. Stir-fry for 30 seconds until the fragrance is released but the garlic hasn't browned.
-
7
Carefully add the drained clams to the wok. Stir-fry for 1 minute to coat the shells in the aromatic oil.
-
8
Pour the braising sauce and the 1/4 cup of chicken stock (or water) around the edges of the wok.
-
9
Immediately cover the wok with a tight-fitting lid to trap the steam. Let the clams braise on medium-high heat for 3 to 4 minutes.
-
10
Remove the lid and check the clams. Most should be wide open. Use a slotted spoon to transfer the opened clams to a serving platter, leaving the liquid behind.
-
11
If any clams remain closed, cover for another 60 seconds. Discard any clams that refuse to open after this time.
-
12
Increase the heat to high to slightly reduce the remaining liquid in the wok for 30 seconds. Stir in the chopped scallion greens and red chili rings.
-
13
Turn off the heat, drizzle with sesame oil, and pour the concentrated aromatic broth over the clams on the platter.
💡 Chef's Tips
Always use fresh, live clams; if a shell is cracked or stays open before cooking, discard it. Young ginger (spring ginger) is preferred for its pink tips and mild, tender heat; if using old ginger, slice it even thinner. Don't overcook the clams; as soon as they pop open, they are at their peak of tenderness. Fujian cuisine emphasizes the 'clear' look of the sauce, so avoid dark soy sauce which will muddy the appearance. If your clams are very salty naturally, reduce the amount of light soy sauce used in the braising liquid.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the ginger-infused broth. Pair with a crisp, chilled glass of Riesling or a light lager to complement the seafood. Include a side of stir-fried pea shoots (Dou Miao) with garlic for a balanced Fujian meal. Provide a small side bowl for discarded shells to keep the dining experience elegant. A pot of Tieguanyin oolong tea is the traditional palate cleanser for this dish.