CHINESE CLAM RECIPES

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CLAM STIR FRY | CHINA SICHUAN FOOD - CHINESE RECIPES AND ...



Clam Stir Fry | China Sichuan Food - Chinese Recipes and ... image

Quick stir-fry spicy clams

Provided by Elaine

Categories     stir fry

Total Time 190 minutes

Prep Time 180 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 8

1 lb clams
1 inch root ginger ( , finely chopped)
3 Tabasco chili peppers or Thai chili peppers ( , replace with less spicy ones if necessary, seeds removed and finely chopped)
2 cloves garlic
1 small bunch of spring onion ( , chop white part and green part separately)
3 tablespoons Cooking oil
1 tablespoon cooking wine
Salt to taste

Steps:

  • Prepare a large container. Add enough water and at least 1 tablespoon of salt. Then soak the clams in for 2 to 4 hours for cleaning the sands inside.
  • Boil some clean water in pot; rinse the clams until they are slightly open. Move out and drain.
  • Heat up cooking oil in wok, stir fry ginger, chili peppers, and garlic and white parts of spring onions with medium heat until aroma. Then turn up the fire and add cooked clams in. Add salt and continue tossing the clams for around 1 minutes until all the seasonings and ingredients are well-mixed.
  • Move out and Serve immediately with green onions garnished on top.

Nutrition Facts : Calories 232 kcal, CarbohydrateContent 4 g, ProteinContent 5 g, FatContent 21 g, SaturatedFatContent 1 g, CholesterolContent 10 mg, SodiumContent 1176 mg, ServingSize 1 serving

EASY CHINESE CLAMS WITH BLACK BEAN SAUCE - RECIPE | SCMP ...



Easy Chinese clams with black bean sauce - recipe | SCMP ... image

Easy to make, this Chinese dish will serve up to four people when paired with steamed rice and stir-fried vegetables. To stretch it to feed six, pair with another easy Chinese dish, steamed egg custard.

Provided by Susan Jung

Categories     Main Course

Prep Time 0S

Cook Time 20 minutes

Yield 2-4

Number Of Ingredients 11

20g (¾oz) fermented black beans
15ml (1tbsp) sake or Chinese rice wine (or substitute dry sherry)
fresh clams, with shells about 3cm (1¼in) long
2 garlic cloves, peeled
2-3 thin slices ginger, peeled
1-2 red bird’s-eye chillies, or another type of small, hot chilli, such as serrano
1 each red and green banana chillies, or another type of long, mild chilli
20ml (4tsp) cooking oil
1tsp heaped cornstarch
2 spring onions
fresh coriander sprigs

Steps:

  • Briefly rinse the black beans with water, then drain them and put them in a bowl with 30ml (2tbsp) of hot water. Soak for about 15 minutes, then mash them with a fork and mix in the rice wine.
  • Rinse the clams under cold running water then drain them in a colander.
  • Cut the garlic cloves in half and thinly slice them. Slice the bird’s-eye chillies (or other small hot chillies) in half lengthwise, scrape out the seeds and finely chop the flesh. Cut the banana chillies (or other long mild chillies) into thin rounds. Mince the spring onions. Dissolve the cornstarch in 15ml (1tbsp) of cool water.
  • Place a wok over a high flame, pour in the cooking oil and, when it’s hot, add the garlic and ginger and stir-fry for about 30 seconds, or until fragrant. Add the bird’s-eye chillies and stir, then mix in the black beans and the soaking liquid. Cook until sizzling, then add the clams, the banana chillies and about 60ml (¼cup) of hot water. Stir well, then cover the wok with the lid and turn the heat to medium. Cook for several minutes, or until the clams are cooked, stirring occasionally. If needed, stir in a little more water (the clams will give off a lot of liquid). The clams are ready when the shells open.
  • Push the clams to the sides of the wok to create a well in the centre. Stir the cornstarch/water mixture, then drizzle it into the liquid in the well. Stir everything together and simmer for about 30 seconds, or until the liquid thickens slightly. Taste for seasonings and adjust, if necessary.
  • Transfer the ingredients to a serving dish, sprinkle with spring onion and garnish with fresh cori­ander sprigs.

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