📝 About This Recipe
This classic coastal Chinese delicacy elevates humble clams into a sophisticated masterpiece using the nutty, complex depth of aged Shaoxing rice wine. As the clams steam open, they release their natural briny nectar, which emulsifies with aromatic ginger, garlic, and fermented black beans to create a broth that is nothing short of liquid gold. It is a sensory experience defined by bright aromatics, a hint of heat, and the unmistakable 'wok hei' that brings the soul of the sea to your table.
🥗 Ingredients
The Clams
- 2 pounds Manila clams or Littleneck clams (scrubbed and purged of sand)
- 1 tablespoon Sea salt (for the purging water)
Aromatics and Base
- 2 inch piece Fresh ginger (peeled and cut into fine matchsticks)
- 4 pieces Garlic cloves (thinly sliced)
- 3 pieces Scallions (whites sliced, greens reserved for garnish)
- 1-2 pieces Thai bird's eye chili (thinly sliced (optional for heat))
- 1 tablespoon Fermented black beans (rinsed and lightly mashed)
- 2 tablespoons Neutral oil (such as grapeseed or peanut oil)
The 'Drunken' Sauce
- 1/2 cup Shaoxing rice wine (high quality aged variety preferred)
- 1 tablespoon Light soy sauce (for savory depth)
- 1 teaspoon Toasted sesame oil (added at the end for aroma)
- 1/2 teaspoon Granulated sugar (to balance the saltiness)
- 1/4 cup Chicken stock or water (only if extra broth is desired)
- 1/4 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
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1
Purge the clams: Place the clams in a large bowl of cool water mixed with 1 tablespoon of sea salt. Let them sit for 1 hour in a cool spot so they spit out any internal sand or grit.
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2
Drain the clams and scrub the shells under cold running water with a stiff brush. Discard any clams that are cracked or remain open when tapped firmly.
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3
Prepare your 'mise en place': Slice the ginger into matchsticks, thinly slice the garlic, and separate the white and green parts of the scallions.
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4
In a small bowl, whisk together the Shaoxing wine, light soy sauce, and sugar until the sugar dissolves. Set this sauce base aside.
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5
Heat a wok or a large deep skillet over high heat until a drop of water flicked onto the surface sizzles and evaporates immediately.
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6
Add the neutral oil and swirl to coat the bottom. Immediately add the ginger matchsticks and stir-fry for 30 seconds until fragrant.
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7
Add the garlic, scallion whites, sliced chili, and fermented black beans. Stir-fry for another 30-45 seconds, being careful not to burn the garlic.
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8
Carefully add the cleaned clams to the wok. Toss them vigorously for 1 minute to coat every shell in the aromatic oil.
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9
Pour the Shaoxing wine mixture over the clams. The liquid will steam and bubble violently; this is exactly what you want for flavor development.
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10
Immediately cover the wok with a tight-fitting lid. Reduce heat to medium-high and let the clams steam for 3 to 5 minutes.
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11
Remove the lid and check the clams. Most should be wide open. Use tongs to remove the opened clams to a serving platter, leaving the liquid behind.
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12
If any clams remain closed, cover and cook for 1-2 more minutes. Discard any that refuse to open after this time.
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13
Turn the heat back to high to slightly reduce the remaining sauce for 30 seconds. Stir in the toasted sesame oil.
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14
Pour the hot, aromatic broth over the clams on the platter.
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15
Garnish generously with the reserved scallion greens and fresh cilantro. Serve immediately while piping hot.
💡 Chef's Tips
Always purge your clams in salted water; nothing ruins this delicate dish faster than a mouthful of sand. Use a genuine Shaoxing wine (yellow wine) rather than 'cooking wine' from a standard grocery store, which often contains excessive salt. If you don't have a wok, a large Dutch oven works beautifully because it retains the heat necessary to steam the clams quickly. Don't overcook the clams! As soon as they pop open, they are done. Overcooking turns them rubbery. For a richer sauce, whisk in a tablespoon of cold unsalted butter at the very end for a French-Chinese fusion finish.
🍽️ Serving Suggestions
Serve with crusty French baguette or toasted sourdough to soak up every drop of the boozy, briny broth. Pair with a chilled, crisp Dry Riesling or a glass of premium Junmai Sake to complement the floral notes of the Shaoxing wine. Serve alongside a simple plate of stir-fried bok choy or gai lan with oyster sauce for a complete meal. This dish makes an excellent centerpiece for a multi-course Cantonese-style dinner. Provide a large empty bowl on the table for guests to discard their shells as they eat.