Ginger Blood Clams
Tender blood clams paired with spicy ginger sauce, refreshing and appetizing, perfect summer cold dish. The sweetness of clams and the pungency of ginger blend harmoniously.
Ingredients
10 items- Blood clams 500g
- Ginger 30g
- Chinese black vinegar 2 tbsp
- Light soy sauce 1 tbsp
- Sesame oil 1 tbsp
- Cooking wine 1 tbsp
- Salt 3g
- White pepper 1g
- Cilantro 2 stalks
- Ice cubes as needed
Nutrition
Steps （5 steps）
Scrub live clams clean, soak in salted water for 30 min to purge sand, then remove meat and discard innards.
Bring water with wine and ginger to a boil, blanch clams over high heat for 10 sec, remove when shells open slightly, plunge into ice water.
Drain clam meat, pat dry with paper towels, and refrigerate until serving.
Mix minced ginger, vinegar, soy sauce, sesame oil, salt, and white pepper to make ginger sauce.
Pour ginger sauce over clams, sprinkle with cilantro, toss gently, and serve on shells for garnish.
Tips
Blanch clams very briefly; they are done as soon as they change color. Overcooking makes them tough. Ice bath keeps them crunchy. Ginger sauce can be made ahead for better flavor.
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