Ginger Scallion Clams – the aroma itself is enough to make your mouth water in anticipation of this Chinese favorite. The combination of the briny clams, pungent ginger, and bright scallions creates a flavor profile that is utterly irresistible. This dish is a go-to order at Chinese restaurants for good reason. Let’s discover the origins, ingredients, and techniques that make ginger scallion clams such an incredibly appetizing recipe to add to your repertoire.
Ingredients For Ginger Scallion Clams
The three shining stars in ginger scallion clams are the namesake ingredients along with the clams themselves. Let’s break down the basics:
Clams
- Use small hard shell clams like littlenecks or Manila clams. Larger varieties don’t work as well.
- Look for clams with tightly closed shells. Avoid broken or gaping shells.
- Store clams in a bowl covered with damp paper towels in the fridge up to 2 days. Discard any that won’t close when tapped.
- Soak clams in cold water 30 minutes before cooking to rid of grit. Beard the shells if needed.
Ginger
- Use fresh ginger root, not powdered. Opt for plump, fragrant pieces with smooth skin.
- Peel ginger before slicing it into thin matchsticks. This maximizes the release of ginger essence during cooking.
- Adjust the amount based on your love of ginger. More gives a spicier kick, less tamps down the heat.
Scallions
- Pick scallions with crisp, bright white bulbs and no wilting.
- Use both the white and green parts sliced into 1-inch pieces.
- Like ginger, adjust amounts to taste. More scallions = stronger onion flavor.
Step-By-Step Cooking Instructions
Now that you’ve got quality ingredients, let’s walk through cooking ginger scallion clams step-by-step:
- Clean clams by scrubbing shells and soaking in cold water for 20 minutes to purge sand. Drain.
- Prep the aromatics – Thinly slice ginger and chop scallions, separating whites and greens.
- Heat oil in a wok or large skillet over high heat until very hot. Add the ginger and scallion whites. Cook for 15 seconds.
- Add clams and stir briefly to coat with oil and aromatics.
- Pour in wine or broth. Cover the pan. Steam for 2-3 minutes until clams open. Discard any unopened clams.
- Finish with a sprinkle of the scallion greens. Give a final stir to combine.
- Transfer the opened clams and pan juices to a serving bowl. Serve immediately while hot.
Flavor, Technique, and Serving Tips
Ginger scallion clams may look simple, but proper technique is key. Follow these guidelines to take your pot to new heights of deliciousness:
- Season the aromatics with additional salt, sugar, sesame oil and white pepper to taste. This boosts flavor complexity.
- Use a wok or wide pot so the clams cook quickly and evenly. Avoid narrow, crowded pans.
- Crank the heat to high so the clams steam open fast in their own juices. Be ready to shake the pan constantly.
- Don’t overcook! As soon as the clams fully open, transfer them out immediately. Overdoing makes them chewy.
- Garnish with extra sliced scallions and ginger. Serve warm with bowls of steamed white rice to soak up the incredible sauce.
- Ice cold beer or sake make excellent pairings. The crispness balances the rich, briny flavors.
Now that your mouth is watering, let’s explore how to put your own personal spin on this crowd-pleaser.
Tips For Customizing to Your Taste
Part of the fun of ginger scallion clams is experimenting with variations. Try these ideas to make the dish your own:
Cook in other ways
- Stir fry with other vegetables like bok choy or asparagus
- Bake in a casserole topped with breadcrumbs
- Simmer in coconut milk for Thai-style clams
Substitute ingredients
- Use littlenecks, cockles, mussels or other small shellfish instead of clams
- Swap scallions for chives, ramps or leeks
- Replace Shaoxing wine with dry sherry or sake
- Garnish with cilantro, Thai basil or mint
Amp up flavors
- Add chili garlic paste, red pepper flakes or sambal for spicy heat
- Stir in lime juice, fish sauce or oyster sauce for salty tang
- Toss in basil, cilantro or mint for fresh herbaceousness
- Grate in ginger and garlic for extra punch.
Expert Tips for Ginger Scallion Clam Success
Follow these handy tips for stir-fried clam excellence every time:
- Use a pan large enough to fit all the clams in a single layer. Avoid overcrowding.
- Keep the heat high to sear the aromatics and clams quickly.
- Stir gently to prevent breaking clam shells or knocking out meat.
- Add just enough liquid to create steam. Too much will make the dish watery.
- Pull clams as soon as they open to prevent overcooking. It takes just seconds!
- Mix in the scallion greens at the end to preserve their color and crunch.
- Serve the clams in the shells or transfer the meat to a dish, depending on preference.
- Provide small dipping bowls for catching the delicious pan broth.
Serving Suggestions Ginger Scallion Clams
Ginger scallion clams make a stellar starter for Asian-inspired meals. The salty, savory clams pair nicely with light, crunchy sides. Steamed rice soaks up the addictive pan sauce beautifully.
Some tasty pairings include:
- Steamed buns or gyoza to soak up the broth
- A crisp green salad or cucumber slaw
- Edamame, with their gentle sweetness
- Quick-pickled vegetables like radish, carrots or snap peas
- Cold beer, sake, or a citrusy ginger cocktail
For parties, serve the clams in the shell for a fun interactive presentation. Just provide small dipping bowls for collecting those incredible pan juices.
Conclusion: Ginger Scallion Clams
With their complex aromas, textures, and flavors, ginger scallion clams will bring immense satisfaction to your cooking repertoire. Follow this guide to source excellent ingredients, master the quick cooking techniques, and add your own creative twists. Soon you’ll be craving these addictively tasty morsels. Invite friends over to share the delight of diving into a steaming bowl of perfectly cooked ginger scallion clams.
Ginger Scallion Clams
Notes
· Freshness is key: Use fresh, live clams for the best results. Discard any clams that don't open during cooking, as they may be bad.
· Adjust the flavors: Feel free to add a squeeze of fresh lime juice for extra brightness or a pinch of red pepper flakes for more heat.
· Leftovers: While not recommended, leftover clams can be stored in an airtight container in the refrigerator for up to 2 days. However, the texture may be slightly affected. Reheat gently until warmed through.
Ingredients
- • 1 pound fresh clams (Manila clams, littleneck clams, or your favorite variety)
- • 1/2 cup dry white wine (or chicken broth)
- • 1/4 cup low-sodium soy sauce
- • 2 tablespoons neutral oil (canola, vegetable, etc.)
- • 3 cloves garlic, minced
- • 1-inch piece ginger, julienned
- • 2 scallions, thinly sliced (both white and green parts)
- • 1 red Fresno chile, thinly sliced (optional, for heat)
- • 1/4 cup fresh cilantro, chopped (for garnish)
- • Freshly ground black pepper, to taste
Instructions
- Prep the clams: Soak the clams in a bowl of cold water with 1 tablespoon of salt for 30 minutes. This helps them purge any sand or grit. Rinse them thoroughly under cold running water, discarding any clams that are open or broken.
- Make the sauce: In a small bowl, whisk together the white wine (or chicken broth) and soy sauce. Set aside.
- Heat the oil: In a large pot or Dutch oven, heat the oil over medium-high heat. Add the garlic and ginger, cook for 30 seconds until fragrant.
- Sauté the aromatics: Add the scallions and Fresno chile (if using) and cook for another 30 seconds, stirring constantly.
- Add the clams and sauce: Pour in the prepared sauce and bring to a simmer. Add the clams and toss to coat. Immediately cover the pot with a tight-fitting lid.
- Steam the clams: Cook for 5-7 minutes, or until the clams open. Discard any clams that remain unopened.
- Serve immediately: Transfer the clams and broth to a large serving dish. Garnish with chopped cilantro and freshly ground black pepper. Enjoy with crusty bread for dipping in the delicious broth.
Nutrition Facts
Ginger Scallion Clams
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 350 | |
| % Daily Value* | ||
| Total Fat 12 | 18.5% | |
| Saturated Fat 3 | 15% | |
| Trans Fat 0 | ||
| Cholesterol 40mg | 13.3% | |
| Sodium 700mg | 29.2% | |
| Total Carbohydrate 20 | 6.7% | |
| Dietary Fiber 3 | 12% | |
| Sugars 5 | ||
| Protein 35 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!