CHINESE CLAMS RECIPES

Name: Clam Stir Fry
Prep time: 3 h
Cook time: 10 min
Total time: 3 h 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 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

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

Ingredients

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

CLAMS WITH CHINESE BLACK BEAN SAUCE RECIPE - NYT COOKING

Clams with Chinese Black Bean Sauce Recipe - NYT Cooking image

Provided by Florence Fabricant

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons Chinese fermented black beans
1 tablespoon olive oil
1 medium-size shallot, peeled and minced
2 small cloves garlic, minced
2 sun-dried tomatoes, minced
2 teaspoons grated ginger
1 cup dry white wine, or to taste
2 pounds littleneck clams (about 3 dozen), scrubbed
1 tablespoon fresh coriander leaves

Steps:

Rinse the beans and put them in a bowl. Cover with cold water and soak overnight.
Heat the olive oil in a heavy 3- to 4-quart saucepan. Add the shallots and saute over low heat until tender. Stir in the garlic, sun-dried tomatoes and ginger. Drain the black beans and add them. Add the cup of wine, bring to a simmer and add the clams.
Cover tightly and cook over medium heat until the clams open, about 10 minutes. Taste sauce and add a little water or wine if it is too salty. Transfer to soup plates, garnish with coriander and serve.

Nutrition Facts : @context http//schema.org, Calories 304, UnsaturatedFatContent 4 grams, CarbohydrateContent 15 grams, FatContent 6 grams, FiberContent 1 gram, ProteinContent 35 grams, SaturatedFatContent 1 gram, SodiumContent 1688 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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