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Today we will learn how to cook Chinese clams.
“Armored Flower” Spicy Clams
Clams are mainly distributed in the North and South Seas of China, and Fujian and Guangdong producethe most.Clams are a relatively common type of seafood. So this“Armored Flower” spicy clamsdishis popularin barbecue shops and restaurants. In English, this recipe is more accurately known as Chinese Clams in Black Bean Sauce, but the the Chinese name has a literary quality, describing the opened clam like a flower with armor.
I once hadthisclamdishfor dinner at a party, andI became a fan. When Ifind a dish that I enjoy, Iwant to eat it again, soI want tolearn tomake this dishformyself. While tasting it, I am also learning how to cook it.So, let us learn how to cook Chineseclams together.
The ingredients we need to prepare are:
- 1 lb(500g)clams(Littleneck or Manila)
- 5 green onions
- 6 slices of fresh ginger
- 6 garlic cloves
- 3 Tien Tsin red chili peppers
- 1 bunch of coriander (cilantro)
Seasonings:
- 2 tablespoons cooking wine
- 1 tablespoonLaoGanMaChili Paste with Black Bean Sauce
- 2tablespoonsoyster sauce
- 2tablespoons light soy sauce
- 1 tablespoon potato starch(or corn starch)
- ½tablespoon dark soy sauce
- ½ tablespoon sugar
Preparation:
- Soak the clams in water with 1 tablespoon of salt and half a tablespoon of cooking oil. Let them soak for 30 minutes.
NOTE: When we steam clams, we always clean them under cold tap water with a brush, and discard any with broken shells or open shells. If the clam shell is open, the clam is dead, and possibly spoiled.
- Cut the green onion into sections and divide it into white and green parts. Next,take three of the ginger slices and cut into chunks, thenmincethe other three slices. Then, cut the coriander into sections. Finally, chop the pepper and garlic cloves.
- Prepare the sauce: add Lao Gan Ma Chili Paste with Black Bean Sauce, oyster sauce, light soy sauce, dark soy sauce, white sugar, starch. Add 4 tablespoons of water. Stir well.
How to determine if Littleneck Clams are alive or dead before cooking
Cooking:
- Placethe clams ina panand cover withcold water,thenadd the wine andtheginger chunks,and bring toaboil.Asthe clam shellsopen, remove the opened clams with slotted spoonand place them in a bowl.When all the clams are opened, discardthe ginger and hot water from the pan.
- Heat the oil in the wok, pour the white onions,mincedginger, garlic, chilli into the wok, stir-fry untilthey are fragrant, thenadd the sauce. Fry overamedium fire for 20 seconds.
- Keep the wok on the medium fire.Pourthe clamsinto the wokandstir-fry until the clams are completelycoatedwith the sauce.
- Add the greenparts of the greenonions and coriander, stir-fry evenly andremove from the wok.
- Serve.
Notes:
- Soaking the clams in salt and cooking oil allowthe clams to spit out the remaining sand in their bodies.
- Seasonings can be adjusted to suit your taste.
Chinese Spicy Clams with Black Bean Sauce
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In English, this recipe is more accurately known as Chinese Clams in Black Bean Sauce, but the the Chinese name has a literary quality, describing the opened clam like a flower with armor. I once hadthisclamdishfor dinner at a party, andI became a fan. When Ifind a dish that I enjoy, Iwant to eat it again, soI want tolearn tomake this dishformyself. While tasting it, I am also learning how to cook it.So, let us learn how to cook Chineseclams together.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Chinese Home Cooking
Servings 2 servings
Calories 503 kcal
Equipment
saucepan
wok
sharp kitchen knife
Ingredients
- 1 lb “Littleneck” hard (quahog) clams or manila clams
- 5 scallion
- 6 slices fresh ginger
- 6 cloves garlic
- 3 xiao mi la(millet) chilipeppers
- 1 bunch fresh coriander (cilantro) leaves
Seasonings
- 2 tablespoons Shaoxing cooking wine
- 1 tablespoon Laoganma chili oil with black bean paste
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon corn starch
- ½ tablespoon dark soy sauce
- ½ tablespoon sugar, white (granulated)
Instructions
Preparation:
Soak the clams in water with 1 teaspoon of salt and half a teaspoon of cooking oil. Let them soak for 30 minutes. : When we steam clams, we always clean them under cold tap water with a brush, and discard any with broken shells or open shells. If the clam shell is open, the clam is dead, and possibly spoiled.
See AlsoChicken Meatball Banh MiCut the green onion into sections and divide it into white and green parts. Next,take three of the ginger slices and cut into chunks, thenmincethe other three slices. Then, cut the coriander into sections. Finally, chop the pepper and garlic cloves.
Prepare the sauce: add Lao Gan Ma (Lao Gan Ma), oyster sauce, light soy sauce, dark soy sauce, white sugar, starch.
1 tablespoon Laoganma chili oil with black bean paste, 2 tablespoons oyster sauce, 2 tablespoons light soy sauce, 1/2 tablespoon dark soy sauce, 1/2 tablespoon sugar, white (granulated), 1 tablespoon corn starch
Add 4 teaspoons of water. Stir well.
Cooking
Placethe clams ina panand cover withcold water,thenadd the wine andtheginger chunks,and bring toaboil.
1 lb “Littleneck” hard (quahog) clams, 2 tablespoons Shaoxing cooking wine, 6 slices fresh ginger
Asthe clam shellsopen, remove the opened clams with slotted spoonand place them in a bowl.
When all the clams are opened, discardthe ginger and hot water from the pan.
Heat the oil in the wok, pour the white onions,mincedginger, garlic, and chili peppers into the wok, stir-fry untilthey are fragrant.
5 scallion, 6 slices fresh ginger, 6 cloves garlic, 3 xiao mi la(millet) chilipeppers
Thenadd the sauce. Fry overamedium fire for 20 seconds.
Keep the wok on the medium fire. Pour the clams into the wok and stir-fry until the clams are completely coated with the sauce.
Add the green parts of the green onions and coriander.
5 scallion, 1 bunch fresh coriander (cilantro) leaves
Stir-fry evenly and remove from the wok.
Serve.
Video
https://mychinesehomekitchen.com/safelittleneckclams-mp4/
Notes
Nutrition
Serving: 1servingsCalories: 503kcalCarbohydrates: 37gProtein: 48gFat: 16gSaturated Fat: 2.3gTrans Fat: 0.246gCholesterol: 90mgSodium: 2549mgPotassium: 601mgFiber: 3.3gSugar: 7.8g
Keyword cilantro, clams, cooking wine, corn starch, garlic, ginger, laoganma chili oil with black bean, littleneck clams, oyster sauce, quahog, scallions, soy sauce, dark, soy sauce, light, sugar, white, xiao mi la chili peppers
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5 from 1 vote (1 rating without comment)
