Spicy Clams with Enoki Mushrooms
Today I’m sharing a fresh new way to prepare clams that skips stir-frying entirely. For just $8, you can make a large, shareable platter of this bright, savory, satisfying dish that won’t leave you feeling overheated or heavy: it’s the perfect rice-pairing spicy clam and enoki mushroom salad, and kids love it. With pork, beef, and poultry prices all on the rise, clams are a far more affordable, delicious alternative to meat. I made this dish every few days for my son over summer break.
This spicy clam and enoki mushroom salad has an incredibly fresh, bright flavor, and the recipe is so simple even total beginners can master it after one read. Have questions about nailing this home-style dish? We’ll cover key tips: how to quickly and thoroughly clean clams, whether to blanch them in boiling water or steam them directly, and how to mix the perfect cold dressing for the salad. Master these simple tricks and you’ll be able to make restaurant-quality dishes in no time. Let’s get started with the full recipe below!
Ingredients
Clams
400g
Enoki mushrooms
200g
Cilantro
2 stalks
Garlic
2 tablespoons
Thai chilies
3
Minced ginger
1 tablespoon
Light soy sauce
1 tablespoon
Oyster sauce
1/2 tablespoon
Chinkiang vinegar
1 tablespoon
Sugar
A pinch
Salt
A pinch
Instructions
1
Step 1
First, let's wash the clams. Here's a quick cleaning method: place the clams in a large bowl, pour in an appropriate amount of warm water at 40°C (about 104°F), enough to submerge the clams. Then add a pinch of salt and a few drops of cooking oil, cover the bowl with a plate, and shake vigorously up and down several times. The clams will quickly spit out the sand. Finally, rinse the clams clean.
2
Step 2
Next, flatten the garlic cloves with the side of a knife, peel them, and mince finely. Remove the stems from the Thai chilies, wash them, and slice into small rings. Remove the roots from the cilantro, wash it, and cut into small segments. Peel the ginger, wash it, and mince. Place everything on a plate and set aside.
3
Step 3
Then prepare a large plate and arrange the clams in a single layer. Select the "Steam" function on your steam oven, place the clams inside, and steam for about 10 minutes, until all the clams have opened.
4
Step 4
While the clams are steaming, prepare the enoki mushrooms. First, trim off the tough root ends, then separate the mushrooms into individual strands and rinse them with clean water.
5
Step 5
Bring an appropriate amount of water to a rolling boil in a pot, then add the enoki mushrooms and blanch for 1 to 2 minutes. Once the mushrooms soften, remove them, drain well, and arrange them neatly on the bottom of the serving plate.
6
Step 6
Now prepare the dressing. Place the Thai chilies, minced garlic, and minced ginger in a small bowl, add a pinch of salt and mix well, then drizzle in 1 tablespoon of hot oil.
7
Step 7
Add 1 tablespoon of light soy sauce, 1/2 tablespoon of oyster sauce, 1 tablespoon of Chinkiang vinegar, and a pinch of sugar. Stir well with a spoon, and the dressing is ready.
8
Step 8
Remove the steamed clams. You can see that all the clams have opened, which is exactly right. Drain off any liquid and set aside.
9
Step 9
Then arrange the clams neatly on top of the enoki mushrooms.
10
Step 10
Drizzle the dressing evenly over the top.
11
Step 11
Finally, sprinkle with cilantro, toss well with chopsticks, and it's ready to serve.
12
Step 12
This Spicy Clams with Enoki Mushrooms is a feast for the eyes, nose, and palate. Do you like it?
