Succulent clams quickly stir-fried with aromatic garlic, ginger, and tender garlic scapes in a savory sauce. A quick coastal favorite that comes together in minutes.
Fresh clams cook quickly and pair beautifully with fragrant garlic. The key is not to overcook them—they should be tender and juicy. Serve immediately over steamed rice to soak up the flavorful sauce.
Rinse the clams thoroughly under cold running water. Scrub the shells with a brush to remove any grit. Discard any clams that are already open and won't close when tapped.
Bring 2 cups of water to a boil with a few slices of ginger and the Shaoxing wine. Add the clams and cook just until they pop open, about 2-3 minutes. Drain and set aside, discarding any that remain closed.
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the minced garlic and julienned ginger. Stir-fry for about 30 seconds until fragrant—don't let the garlic brown.
Add the cooked clams to the wok. Toss quickly for about 1 minute over high heat. Add the soy sauce, oyster sauce, and a pinch of sugar. Stir to coat evenly.
Toss in the garlic scapes or green onions. Stir-fry for another 30 seconds until just tender. The sauce should coat the clams nicely. Remove from heat and serve immediately while hot and juicy.
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A quick and bold Chinese coastal dish featuring plump, tender clams wok-fried with aromatic ginger, garlic, and scallions, finished with a splash of beer for depth. The combination of dried chilies and Sichuan peppercorns creates a satisfying numbing heat that pairs perfectly with the briny sweetness of the seafood.