Fujian Steamed Clams with Ginger
Fresh clams steamed in a fragrant broth of ginger, garlic, and rice wine—a classic Fujian preparation that's elegant yet simple. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 156
- Protein
- 21g
Ingredients
- 1.5 lb littleneck clams
- 2 tbsp fresh ginger, peeled
- 4 whole garlic cloves
- 3 tbsp Shaoxing rice wine (or dry sherry)
- 2 whole scallions, chopped
- 1 tbsp soy sauce
Instructions
- 1
Scrub clams under cold water, discarding any that don't close when tapped.
- 2
Mince ginger and garlic. Chop scallions, keeping white and green parts separate.
- 3
Heat a 12-inch skillet over medium-high heat with 1 tbsp oil until it shimmers.
- 4
Add ginger and garlic, stirring until fragrant, about 30 seconds.
- 5
Pour in rice wine and soy sauce. Add clams in a single layer and stir to coat.
- 6
Cover with a lid. Steam for 6–8 minutes until most clams have opened.
- 7
Remove from heat. Discard any unopened clams. Scatter scallion whites and greens over top.
- 8
Serve immediately in bowls with the steaming broth spooned over clams.
Tools you’ll need
- 12-inch skillet with lid
- chef's knife
- cutting board
- spoon for stirring
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