Whenever manila clams go on a slight sale at any grocery store, I literally jump for joy! I get so excited because first, my family and I LOVE eating a good batch of clams and second, they’re not hard to make. The only caveat to making sweet and delicious clams is selecting the right set of clams.

Tips from selecting to making fresh clams:

• Make sure the mouth of the clams are completely sealed. If there is any small opening, it means it is not fresh.
• The water the clams are sitting in should be cold, not warm-ish cold.
• Keep the clams cool on your way home, preferably in a cooler.
• Keep in the fridge until you are ready to cook
• Cook the clams on the same day you purchase them
• Give them a good wash and scrub before cooking

These are one of my favorite ways to make fresh clams. It’s so simple but so fresh and delicious. My family always love it when I make this as an appetizer or side dish.

The key ingredients are ginger, garlic and Chinese cooking wine. I personally do not like adding salt as the clams are naturally salty already. The added cooking wine also makes it salty. Going simple is key to tasting the freshness of each clam!

Chinese Steamed Clams

Steamed manila clams in a savory broth made with fresh ginger, garlic and Chinese cooking wine. Cut up some fresh birds eye chili for some added heat!

Prep time: 5 minutes

Cook time: 5 minutes

Serves: 4

Ingredients

• 2 lbs fresh manila clams
• 1 tbsp ginger, julienned
• 3 cloves garlic, minced
• 1/4 cup Chinese cooking wine (Shao Xing Wine)
• 1 stalk green onion
• Optional: 1/4 tsp birds eye chili pepper, deseeded and cut

Directions

1. In a big wok or saucepan, saute ginger, garlic and chili pepper under medium high heat until golden brown.
2. Add fresh clams and toss to coat aromatics. Then add cooking wine. Cover with a lid immediately to steam.
3. Steam for 4-5 minutes until clams are opened. Do not open the lid midway through.
4. Once clams are opened, toss to coat with sauce.
5. Add green onions.
6. Serve immediately and enjoy!