Soy-Sauce Glazed Clams
A quick and flavorful stir-fry featuring tender clams bathed in a savory, slightly spicy sauce with aromatic ginger and scallions. Ready in under 30 minutes.
Story
This classic Chinese seafood dish brings together briny clams with rich soybean paste and bright ginger. The key is cooking just until the shells open—overcooking makes them rubbery.
Ingredients
fresh clams
1 lb (450g), cleaned and drained
vegetable oil
2 tablespoons
ginger
2 slices
scallions
2 stalks, chopped
cooking wine
1 tablespoon
doubanjiang (broad bean paste)
1 tablespoon
light soy sauce
1 tablespoon
sugar
1/2 teaspoon (optional)
Instructions
1
Heat and season the pan
Pour oil into a wok or large skillet over medium-high heat. Add ginger slices and let them sizzle for about 30 seconds until fragrant.
2
Cook the clams
Add the cleaned clams to the pan. Pour in the cooking wine, then stir-fry vigorously for 2-3 minutes. The clams will begin to open as they cook.
3
Add the sauce
Stir in the doubanjiang and light soy sauce. Sprinkle sugar if using. Continue tossing everything together for another minute until the sauce coats the clams evenly and they fully open.
4
Finish and serve
Toss in the chopped scallions, give one final stir, and remove from heat immediately. Serve hot straight from the pan.
