Red Clams with Ginger Sauce
Tender red clams paired with pungent ginger sauce, refreshing and appetizing, perfect as a cold dish in summer.
Ingredients
9 items- Red clams 500g
- Ginger 30g
- Scallions 2 stalks
- Cooking wine 1 tbsp (15ml)
- Light soy sauce 1 tbsp (15ml)
- Vinegar 1 tbsp (15ml)
- Sugar 1 tsp (5g)
- Salt 1/2 tsp (3g)
- Sesame oil 1 tsp (5ml)
Nutrition
Steps （6 steps）
Place red clams in a bowl, add water and a little salt, scrub the shells with a brush, change water twice until clear, drain.
Mince ginger and put in a small bowl; add cooking wine, soy sauce, vinegar, sugar, salt and sesame oil, stir to make ginger sauce.
Bring a pot of water to a boil over high heat, add clams and blanch for about 1 minute until shells slightly open; remove immediately.
Remove clam meat from shells, place on plate, rinse with a little cooking liquid to remove grit, drain well.
Pour ginger sauce over clam meat, toss well, let marinate for 2-3 minutes.
Plate the clams, sprinkle with scallions and serve. Taste best when chilled.
Tips
Do not over-blanch clams; remove as soon as they open to keep tender. Ginger sauce can be made ahead and refrigerated. Add chili if desired.
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