Marinated Clams
A refreshing cold appetizer, clams are tender and juicy, marinated with soy sauce, vinegar, garlic, and chili, offering a perfect balance of sour and spicy flavors. Ideal for summer.
Ingredients
11 items- Fresh clams 500 g
- Light soy sauce 3 tbsp
- Chinese black vinegar 2 tbsp
- Garlic 1 tbsp
- Red chili peppers 2
- Ginger 1 tsp
- Sugar 1 tsp
- Cooking wine 1 tbsp
- Cilantro to taste
- Salt to taste
- Sesame oil 1 tsp
Nutrition
Steps （6 steps）
Soak clams in salted water with a few drops of sesame oil for 2 hours to purge sand, then drain.
Bring water to a boil, add ginger slices and cooking wine. Add clams and blanch for 1 minute until shells slightly open. Immediately transfer to ice water to cool, then drain.
In a small bowl, mix soy sauce, vinegar, minced garlic, minced ginger, chili rings, sugar, and sesame oil until sugar dissolves.
Place clams in a large bowl, pour in the dressing, add cilantro, and toss well.
Cover with plastic wrap and refrigerate for at least 2 hours, stirring once halfway, to allow flavors to meld.
Remove clams from refrigerator, plate, drizzle remaining sauce, and garnish with chopped scallions or white sesame seeds.
Tips
Do not overcook clams during blanching; they become tough. Ice water helps firm the meat. Longer marinating enhances flavor; at least 2 hours is recommended.
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