Garlic Stir-Fried Clams
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.
Story
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.
Ingredients
Fresh clams (littleneck or Manila)
1 lb (450g)
Garlic cloves, minced
5-6 cloves
Fresh ginger, julienned
1 inch
Garlic scapes or green onions, cut into 2-inch pieces
4-5 stalks
Vegetable oil
2 tablespoons
Shaoxing wine or dry sherry
2 tablespoons
Soy sauce
1.5 tablespoons
Oyster sauce
1 teaspoon
Sugar
a pinch
Water
2 cups
Instructions
1
Clean and prep the clams
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.
2
Build the aromatics
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.
3
Stir-fry the clams
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.
4
Finish and serve
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.
