📝 About This Recipe
Transport your kitchen to the bustling coastal markets of Ningbo with this classic Zhejiang delicacy. This dish celebrates the 'Xian' (fresh/umami) philosophy of Zhe cuisine, balancing the briny sweetness of tender clams with the aromatic punch of ginger, garlic, and peppery Thai basil. It is a vibrant, high-heat masterpiece that delivers a sophisticated depth of flavor through a rich, savory-sweet glaze.
🥗 Ingredients
Main Ingredients
- 2 pounds Manila clams or Littleneck clams (scrubbed and purged of sand)
- 1.5 cups Thai Basil (fresh leaves, loosely packed)
- 3 stalks Scallions (cut into 2-inch segments)
Aromatics
- 1 inch piece Fresh Ginger (peeled and thinly julienned)
- 4 cloves Garlic (thinly sliced)
- 2 pieces Red Bird's Eye Chili (deseeded and sliced for mild heat)
- 3 tablespoons Neutral Oil (grapeseed or vegetable oil)
The Savory Sauce
- 2 tablespoons Shaoxing Rice Wine (essential for authentic Zhe flavor)
- 1.5 tablespoons Light Soy Sauce (for salt and depth)
- 1 tablespoon Oyster Sauce (adds richness and gloss)
- 1 teaspoon Granulated Sugar (to balance the salt)
- 1 teaspoon Toasted Sesame Oil (added at the end for aroma)
- 1/2 teaspoon Cornstarch (mixed with 1 tablespoon water)
👨🍳 Instructions
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1
Purge the clams by soaking them in a bowl of cold water with a tablespoon of salt and a drop of oil for 20 minutes; this encourages them to spit out any remaining grit.
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2
Rinse the clams thoroughly under cold running water and drain them well. Discard any clams that are cracked or remain open when tapped.
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3
Prepare the sauce by whisking together the Shaoxing wine, light soy sauce, oyster sauce, and sugar in a small bowl until the sugar is dissolved.
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4
In a separate tiny bowl, mix the cornstarch and 1 tablespoon of water to create a slurry. Set this aside.
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5
Heat a wok or large heavy-bottomed skillet over high heat until a drop of water flicked onto the surface evaporates instantly.
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6
Add the neutral oil and swirl to coat the sides of the wok. Immediately add the julienned ginger, sliced garlic, and red chilies.
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7
Stir-fry the aromatics for about 30 seconds until they become fragrant and the garlic just begins to turn golden. Do not let it burn.
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8
Carefully add the drained clams into the wok. Toss them vigorously for 1 minute to coat them in the flavored oil.
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9
Pour the prepared sauce mixture over the clams. Immediately cover the wok with a tight-fitting lid to steam the clams in the sauce and wine vapors.
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10
Let the clams steam for 2-4 minutes. Peek occasionally; as soon as the clams have opened their shells wide, they are ready.
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11
Remove the lid and discard any clams that did not open. Stir in the scallion segments.
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12
Give the cornstarch slurry a quick re-stir and pour it into the bubbling sauce in the center of the wok. Toss for 30 seconds until the sauce thickens into a glossy glaze.
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13
Turn off the heat. Add the fresh Thai basil leaves and the toasted sesame oil.
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14
Toss one final time so the residual heat wilts the basil slightly, releasing its essential oils without losing its vibrant green color.
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15
Transfer to a warmed platter and serve immediately while the steam is still rising.
💡 Chef's Tips
Always use fresh clams; if they don't smell like the clean ocean, don't use them. Do not overcook the clams; once they pop open, they are done. Overcooking makes them rubbery. If you cannot find Thai basil, Italian sweet basil is a substitute, but add a pinch of black pepper to mimic the Thai variety's spice. Ensure the clams are dry before adding them to the wok to prevent the oil from splattering and the temperature from dropping. For a more authentic Zhejiang touch, add a teaspoon of fermented black beans (Douchi) with the aromatics.
🍽️ Serving Suggestions
Serve with a bowl of steamed jasmine rice to soak up the savory basil-clams sauce. Pair with a chilled glass of dry Riesling or a crisp Chinese Lager like Tsingtao. Accompany with a side of stir-fried bok choy or gai lan to balance the meal with greens. This dish works beautifully as part of a multi-course seafood banquet featuring steamed whole fish. Provide a small discard bowl on the table for the empty clam shells.