Gourmet Chef Recipes:
Main Ingredient:  Bean and Legumes  Beef  Berries  Bread and Stuffing  Cheese, Egg and Dairy  Chicken  Chocolate  Fish  Fruit  Lamb  Pasta  Pork  Potato  Rice and Grains  Shellfish  Turkey  Vegetable
Cuisines:  Asian  Cajun & Creole  Caribbean  Chinese  French  German  Greek  Indian  International  Italian  Japanese  Mexican  Pacific Rim  Spanish
Holidays and Events:  Brunch  Christmas  Cinco de Mayo  Cocktail Party  Comfort Food  Easter  4th of July  Halloween  Hanukkah  Labor Day  Memorial Day  New Years  Passover  St. Patrick's Day  Thanksgiving
Dish:  Appetizer  Condiment  Dessert  Marinade  Salad  Sandwich  Sauce  Soup  Vegetarian
 
  Home > Asian Recipes > Spicy Stir Fried Clams
 


Spicy Stir Fried Clams

  
   
   
   
Ingredients -  
   
24 to 36 cockles, or Venus or Razor Clams
1 tablespoon Vegetable Oil
2 cloves Garlic, peeled and minced
3 ounces Fresh Ginger, peeled and julienned
1 teaspoon Vietnamese Chili-Garlic Sauce
2 teaspoons Fish Sauce
2 Scallions, root ends trimmed, cut into 2-inch-long pieces
1 bunch Cilantro, stems removed
  
   
Preparation:  
   
Put the cockles, or Venus or razor clams, in a bowl and fill with water to cover. Place in the refrigerator and allow to soak for 30 minutes. Drain and repeat twice more.

Heat the oil in a wok over high heat. Add the garlic and ginger and then stir-fry until fragrant, about 3 minutes. Add the mollusks, chili-garlic sauce, and fish sauce and stir-fry until well mixed. Scatter the scallions and cilantro on top, cover, and cook until the mollusks open, 5 to 7 minutes. Serve hot.