CLAM RECIPES ASIAN RECIPES

Steps:

• Prepare the sauce first so you don't have to scramble to add each ingredient separately while the clams are cooking.
• Mix the Oyster Sauce (1 tablespoon), Soy Sauce (2 teaspoon), Rice Wine (1/2 teaspoon), Chicken Stock Granules (1/4 teaspoon), Brown Sugar (1/2 teaspoon), and Water (1/2 cup). Set aside.
• Heat up Cooking Oil (3 tablespoon)ng oil (3 tablespoon) over medium-heat in a wok or large frying pan. Cut the Lemongrass (2 stalk) into 4 pieces and stir-fry until the edges start to brown just a little.
• Add the Fresh Ginger (1/4 inch) and Garlic (2 clove). Stir-fry until aromatic (about 20 seconds or so).
• Add the Fresh Clams (1.5 pound). Give all the ingredients a good toss.
• Add the sauce, then stir gently, let the sauce bubble.
• As soon as the clams start to open up, add the Water mixed with Corn Starch (1 teaspoon). This will thicken up the sauce. By now, most if not all of the clams should be opened.
• As soon as the sauce has thickened a little, turn off the heat and add the Scallion (1 stalk) and the Red Chili Pepper (1).
• Serve immediately with steamed rice. Enjoy!

Steps:

• Peel the garlic and cut into thin slices. Peel ginger root, cut into sticks. Mash black beans lightly with a fork. Trim scallions, rinse and slice into thin rings.
• Sort through and discard any opened clams. Thoroughly rinse closed shells under cold running water.
• Combine rice wine, stock, soy sauce and sugar.
• Heat the oil in a wok or large frying pan. Sauté garlic and ginger while stirring for 1 minute.
• Stir fry clams in wok for 1 minute. Add black beans, chili paste and rice wine. Cover and bring to a boil.
• Cook until all the clams have opened, 6-7 minutes. Discard any shells that remain closed. Combine sesame oil and scallions and pour onto clams. Serve immediately.