One-Pot Steamed Shrimp with Clams
A fuss-free coastal dish where plump shrimp and briny clams steam together in their own juices, scented with ginger, scallions, and a splash of rice wine. Everything cooks in under 10 minutes with minimal prep.
Story
This classic Chinese home-style dish relies on the natural sweetness of the seafood and the aromatics to create depth. The key is low heat and not overcooking—the shells should turn pink and the clams should open wide.
Ingredients
Large raw shrimp
1 pound
Fresh clams
0.5 pound
Green onions
3 stalks
Fresh ginger
2 inches
Chinese rice wine or dry sherry
2 tablespoons
Salt
for soaking
Water
for steaming
Instructions
1
Prep the seafood
Rinse shrimp under cold water and drain. Place clams in a bowl of salted water (about 1 tablespoon salt per cup water) and let sit for 15 minutes to release any sand. Rinse thoroughly and drain.
2
Layer the aromatics
Slice the ginger and cut green onions into large pieces. Scatter them across the bottom of a wide pot or Dutch oven in an even layer.
3
Add seafood and wine
Arrange clams first in a single layer over the aromatics. Place shrimp on top in a single layer. Drizzle the rice wine evenly over everything.
4
Steam until done
Cover the pot tightly and cook over low heat for 8-10 minutes. The shrimp shells will turn pink and the clam shells will open. Remove from heat immediately—carryover cooking will finish the job.
5
Serve
Transfer to a serving platter, discarding any clams that didn't open. Drizzle with the flavorful cooking liquid from the bottom of the pot.
