Soy and Ginger Clam Recipe

Clam and ginger are a terrific combination and the rice wine really brings them together. This delicious soy and ginger clam recipe only has a few ingredients, and it's very fast to cook.

Wok, basket, sieve, serving plate. 

10 oz./ 300 g clam

1 stalk scallion, cut on diagonal into small pieces

2 slices fresh ginger, finely minced

3-5 cups water

2 tbsps.Shao-Hsing rice wine, or dry sherry

1 tbsp.light soy sauce

1. Rinse clam thoroughly through running water, then place in the boiling water and blanch briefly for 1-2 minutes, or until the clam is open, drain well through a sieve and place on a plate for later use.

2. Toss 2 tbsps.rice wine over the clam (P1), sprinkle minced ginger over it, let sit for 10 minutes.

P1

3. Pour 3-5 cups water in a wok on high heat, bring to a boil, then stack the basket, transfer the plate on it, cover and allow to cook for about 5 minutes over high heat.

4. Remove the plate from the wok, splash with 1 tbsp.light soy sauce, serve with chopped scallion if desired(P2).

P2

Tips:

1. For a bit spicier version, try adding some diced jalapenos along with chili paste.