stir fried taiwanese clams

 

 

Search Recipes by
Main Ingredient
Fish
Clams
Crabs
Mussels
Oysters
Scallops
Shrimp

Search Recipes by
Cooking Method
Grilling
Broiling
Baking
Sauteing
Frying
Poaching
Smoking
Soups
Stews

About Seafood
Choosing
Keeping
Freezing

Share your Recipes
E-Mail Us

 



Stir Fried Taiwanese Clams

Serves 4 as an appetizer


Ingredients

2 pounds littleneck clams, scrubbed
2 small red bell peppers, seeded and cut into slivers
2 tsp fresh basil, chopped
2 Tbsp soy sauce
3 Tbsp dry white wine
2 cloves garlic, minced
1 tsp pure sesame oil
3 Tbsp vegetable oil

Mix together the peppers, basil, soy sauce, wine, garlic, and sesame oil in a small bowl. Set aside.

Heat the vegetable oil, in a wok or large frying pan over high heat. Add in the clams and fold in the vegetable and seasoning mix. Reduce heat to low.

Cover and simmer for about 5 minutes, or until clams open. Discard any clams that do not open and serve while nice and hot.

Adapted from The New York Times Seafood Cookbook recipe by Sun Man Doo

Nutritional Values of Clams