World Cuisine

  • 1 kg (2 lb) clams (in their shells)
  • 2 tablespoons sunflower oil
  • 4–5 garlic cloves, finely chopped
  • 4 tablespoons vegetable stock, seafood stock or water
  • 50 g (2 oz) fresh root ginger, peeled, finely sliced
  • 1 tablespoon oyster sauce
  • 1–1½ tablespoons light soy sauce
  • 2 spring onions, finely sliced
  • coriander leaves, to garnish

Prepare the clams by scrubbing well with a stiff brush under cold running water. Discard any with broken or open shells.

Heat the oil in a wok or large frying pan and stir-fry the garlic over a medium heat until it is lightly browned.

Add the clams and stir-fry over a medium heat for 4–5 minutes. Add the stock or water, ginger, oyster sauce, soy sauce and spring onions and stir-fry for another 2–3 minutes or until all the clams have opened. Discard any shells that have not opened.

Spoon on to a serving plate, garnish with coriander leaves and serve immediately.

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