Fujian Steamed Clams with Ginger
Fresh clams steamed in a fragrant broth of ginger, soy sauce, and rice wine, ready in under 20 minutes. A classic Fujian preparation that is bright, simple, and deeply satisfying.
- Total time
- 18 min
- Servings
- 2
- Calories
- 142
- Protein
- 24g
Ingredients
- 1.5 lbs littleneck or Manila clams
- 3 tablespoons minced fresh ginger
- 3 tablespoons soy sauce
- ¼ cup rice wine or dry sherry
- ¼ cup water
- 2 stalks scallions
Instructions
- 1
Place the clams in a large colander and rinse them under cold running water, rubbing each shell with your fingers to remove any sand or grit, until the water runs clear.
- 2
Discard any clams that do not close when you tap them sharply with your finger—they are dead and must not be cooked.
- 3
Peel the ginger by scraping the skin off with the edge of a spoon, then mince it into pieces smaller than a grain of rice, about the size of pencil-tip dots.
- 4
Slice the scallions diagonally into 1/4-inch-long pieces, keeping the white parts separate from the green parts.
- 5
Pour the water and rice wine into a wok or large pot with a tight-fitting lid, then set the heat to high and bring the liquid to a rolling boil—you should see large, vigorous bubbles breaking the surface rapidly, about 3 minutes.
- 6
Stir in the minced ginger and white parts of the scallion, then stir for 20 seconds until the kitchen smells strongly of ginger and ginger pieces are distributed throughout the liquid.
- 7
Pour in the soy sauce and stir once to mix it evenly throughout the broth.
- 8
Add all the clams at once, spreading them in a single layer on the bottom of the pot, then immediately cover with the lid.
- 9
Steam over high heat for 6 to 8 minutes, until all the clam shells have opened wide; discard any clams that remain closed after steaming.
- 10
Scatter the green parts of the scallion over the top of the clams and broth in the pot.
- 11
Carefully pour the entire contents of the pot—clams, broth, and all—into a wide shallow bowl, dividing clams evenly between two serving bowls.
Tools you’ll need
- colander
- cutting board
- sharp knife
- spoon (for scraping ginger)
- wok or large pot with tight-fitting lid
- shallow serving bowls
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