Taiwanese-Style Stirfry Clams (台灣炒蜆 – Taiwan chau heen)

Clams Blanched clams Stirfry clams

I followed Rasa Malaysia’s recipe, except I also followed Yi Reservation’s cleaning procedures. Soak the clams in salt water (1tsp to 3 cups water) for an hour. Then scrub and rinse with cold water. To further rid of any remaining sand, blanch the clams in boiling water very quickly (~30sec) until they start to open up.

Then just add some oil to a pot/wok and sauté the ginger and garlic until fragrant. Add in the chilli, followed by the clams and sauce and stir until heated through (very quickly). Stir in the green onions and parsley (my addition), and scoop up!

I’m going to try this next!: Stirfry clams with black bean sauce 🙂

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