Blood Clams with Ginger Dressing
A classic Chinese cold dish, blood clams are tender and flavorful, paired with a spicy ginger and vinegar dressing for a refreshing appetizer.
Ingredients
7 items- Blood clams 500g
- Fresh ginger 30g
- Rice vinegar 2 tbsp
- Light soy sauce 1 tbsp
- Sugar 1/2 tsp
- Salt a pinch
- Chopped green onions to taste
Nutrition
Steps （5 steps）
Scrub the blood clams clean with a brush, then soak in salted water for 1 hour to purge sand. Drain.
Peel and mince the ginger, put in a bowl. Add rice vinegar, light soy sauce, sugar, and a pinch of salt. Stir to make the ginger dressing.
Bring a pot of water to a rolling boil. Add the clams and blanch for about 30 seconds until the shells just open. Immediately transfer to an ice bath.
Drain the cooled clams, remove the top shell, and arrange neatly on a plate.
Pour the ginger dressing evenly over the clams, garnish with chopped green onions, and serve.
Tips
Do not over-blanch the clams or they will become tough; the ice bath helps maintain a crisp texture.
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