📝 About This Recipe
Hailing from the Jiaodong Peninsula of the Shandong province, this classic 'Lu' style dish celebrates the pristine freshness of the sea with minimalist elegance. The recipe relies on the high-heat 'Bao' stir-frying technique to lock in the succulent juices of the clams while infusing them with the sharp, warming aroma of ginger and aged Shaoxing wine. It is a masterful balance of briny sweetness and spicy aromatics that defines the sophisticated simplicity of Northern Chinese seafood.
🥗 Ingredients
The Clams
- 2 pounds Manila clams or Littleneck clams (scrubbed and purged of sand)
- 1 tablespoon Sea salt (for the soaking water)
Aromatics and Vegetables
- 3 inch piece Fresh ginger (peeled and julienned into matchsticks)
- 4 stalks Scallions (whites cut into 1-inch lengths, greens sliced thinly for garnish)
- 4 cloves Garlic (thinly sliced)
- 1-2 pieces Fresh red bird's eye chili (deseeded and sliced (optional for heat))
- 1/4 cup Cilantro (roughly chopped)
The Stir-Fry Sauce
- 2 tablespoons Shaoxing rice wine (authentic amber-colored wine)
- 1 tablespoon Light soy sauce (for savory depth)
- 1 teaspoon Toasted sesame oil (added at the very end)
- 1/4 teaspoon White pepper (ground)
- 1/2 teaspoon Sugar (to balance the saltiness)
- 2 tablespoons Peanut oil (or any high-smoke point vegetable oil)
👨🍳 Instructions
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1
Purge the clams by placing them in a large bowl of cool water mixed with 1 tablespoon of sea salt. Let them sit for at least 30 minutes (up to 2 hours) in a cool spot to allow them to spit out any internal sand. Rinse thoroughly under cold running water and drain.
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2
Prepare all aromatics: peel and julienne the ginger into thin matchsticks, slice the garlic, and cut the white parts of the scallions into 1-inch sections.
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3
In a small bowl, whisk together the light soy sauce, sugar, and white pepper. Keep the Shaoxing wine in a separate small container as it will be used to 'deglaze' the wok.
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4
Place a heavy-bottomed wok or large skillet over high heat. Wait until the wok begins to smoke slightly before adding the peanut oil.
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5
Swirl the oil to coat the sides of the wok. Add the julienned ginger and stir-fry for 30 seconds until the edges are golden and the aroma is released.
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6
Add the garlic slices, white parts of the scallions, and sliced chili. Stir-fry for another 20 seconds, being careful not to burn the garlic.
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7
Carefully add the drained clams to the wok. Increase the heat to its highest setting and toss the clams vigorously to coat them in the aromatic oil.
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8
Pour the Shaoxing wine around the hot perimeter of the wok. The steam created will help cook the clams and infuse them with a nutty sweetness.
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9
Drizzle the soy sauce mixture over the clams. Cover the wok with a tight-fitting lid for 2-3 minutes. This traps the steam and ensures all clams open simultaneously.
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10
Remove the lid and check the clams. Most should be wide open. Use a slotted spoon to remove any clams that have opened to a side plate to prevent overcooking, leaving the juices in the wok.
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11
Continue to boil the remaining sauce in the wok for 1 minute on high heat to reduce it slightly until it becomes a shimmering glaze.
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12
Return all clams to the wok. Toss quickly to coat every shell in the concentrated ginger-soy glaze.
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13
Turn off the heat. Drizzle with the toasted sesame oil and toss in the green parts of the scallions and the chopped cilantro.
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14
Transfer immediately to a warm serving platter, discarding any clams that failed to open during the cooking process.
💡 Chef's Tips
Purging is non-negotiable; adding a piece of rusty iron or a stainless steel spoon to the soaking water is an old Chinese trick believed to help clams spit out sand faster. Do not overcook the clams! As soon as they pop open, they are done; overcooking leads to a rubbery texture. Use a high-smoke point oil like peanut or grapeseed oil; olive oil does not suit the high-heat requirements of Shandong 'Bao' frying. Ensure the ginger is julienned very finely so it can be eaten along with the clams for a spicy, textural contrast.
🍽️ Serving Suggestions
Serve with a side of steamed Jasmine rice to soak up the delicious ginger-infused clam liquor. Pair with a crisp, chilled Tsingtao beer or a dry Riesling to cut through the richness of the stir-fry. Include a side of 'Pai Huang Gua' (Smashed Cucumber Salad) for a refreshing, cooling contrast. This dish works beautifully as part of a multi-course Lu-style banquet alongside Braised Pork Belly or Sweet and Sour Carp.