Flavorful Chinese-Style Stir-Fried Clams (Perfect Beer Snack!)
#ClamRecipe #ChineseClamStirFry #LaoChouClams #SeafoodSnack #BudgetFriendlyBeerSnack
Introducing a delectable stir-fried clam dish bursting with rich flavors and a perfect balance of sweet and savory! Recreate that special Hong Kong night market taste right in your own kitchen. This dish features a subtle spiciness and sweetness that pairs wonderfully with beer, making it an ultimate snack. The chewy clam meat combined with the aromatic sauce creates an unforgettable taste experience. How about making this delightful clam stir-fry for your next beer session?
Key Ingredients- 2kg fresh clams (purged and thoroughly washed)
- 3 Tbsp minced garlic
- 3 Tbsp chopped scallions (green parts)
- 1 tsp grated ginger
- 3 Tbsp cooking oil
- 2 Tbsp Lao Chou (Chinese dark soy sauce)
- 4 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp whole black peppercorns
- 2 Tbsp cooking wine (like Shaoxing wine or mirin)
Cooking Instructions
Step 1
Heat a large wok or deep pan over medium heat. Add the cooking oil (3 Tbsp). Once the oil is shimmering, add the sliced garlic, chopped scallions, dried chili peppers (use bird’s eye chilies for more heat), and grated ginger. Stir-fry for about 1 minute until fragrant. This step is crucial for infusing the oil with the aromatic essence of garlic, scallions, and ginger.
Step 2
Prepare the clams by purging them in salt water and then scrubbing them clean under running water. Freshness is key to a delicious clam dish, so ensure you’re using good quality clams.
Step 3
Once the aromatic oil is ready, add all the cleaned clams to the pan. Increase the heat to high and stir-fry quickly for about 2-3 minutes, or until the clams start to open. The high heat helps them cook rapidly and release their delicious juices.
Step 4
When about half of the clams have opened, sprinkle in the sugar (1 Tbsp). Stir well to distribute. The sugar will add a subtle sweetness and also help create a slight char or ‘wok hei’ (breath of the wok) flavor as it caramelizes.
Step 5
Now it’s time to add the star ingredient that defines the depth of flavor: Lao Chou (Chinese dark soy sauce). Lao Chou has a very dark color but is less salty and sweeter than regular soy sauce. Drizzle the Lao Chou around the edges of the pan (1-2 times around). This allows it to heat up and release its complex aroma before mixing. Stir everything thoroughly to ensure the clams are evenly coated with the dark, flavorful sauce. Watch as the clams absorb the rich color.
Step 6
Finally, let’s perfect the seasoning. Add the oyster sauce (4 Tbsp) for umami depth. To counteract any potential fishiness from the clams and add another layer of flavor, pour in the cooking wine (2 Tbsp) and the whole black peppercorns (1 Tbsp). Stir-fry everything together for another 1-2 minutes until the clams are fully cooked and the sauce has thickened slightly. This process infuses the clams with a delightful aroma, a rich sweet-and-savory taste, and a hint of spice that makes it an irresistible pairing with beer. You’ll understand why it’s a top choice for a pub snack!
Step 7
Because clams are naturally large, the dish might not achieve a very dark brown color like stir-fried small clams or cockles. However, the size and freshness of the clams will contribute to a beautiful appearance. Once all the clams are open and the sauce is well incorporated, your delicious clam stir-fry is ready!
Step 8
Serve your beautifully cooked clam stir-fry under bright natural light. The combination of salty, sweet, and the lingering spicy kick from the chilies makes this dish incredibly addictive. Enjoy this taste of Hong Kong night market cuisine that will have you reaching for another bite (and another beer)!
