Dinner Tonight: Taiwanese-Style Clams

[Photograph: Nick Kindelsperger]

To be perfectly honest, I don't have that much experience cooking with clams. They've always seemed to hover in a tricky realm of bivalves. Pricier than mussels, they're usually too much for the average weeknight meal, yet they aren't quite as much of a splurge as oysters.

The only time I remember cooking clams (in the past four years) was to make the very traditional dish linguine with clams. It turned out fine but didn't exactly leave me swooning. I hoped that this recipe from Rasa Malaysia would at least show me what I was missing.

These clams were busting with juice, and a cean mineral flavor, which was perfectly complemented by the sauce. This it's supposed to be enough for two people, I fought over every clam with my wife. I was kind and let her have her share—but I resent it.

Dinner Tonight: Taiwanese-Style Clams

About This Recipe

Yield:1 to 2


  • 1 1/2 pounds clams, rinsed and scrubbed well
  • 2 garlic cloves, chopped
  • 1 inch ginger, peeled, and thinly sliced
  • 1 1/2 jalapenos, stemmed, seeded, and chopped
  • 2 stalks scallion, chopped into 2-inch lengths
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon rice wine
  • 1/4 teaspoon sesame oil
  • 2 tablespoons canola oil


  1. 1

    Combine the soy sauce, oyster sauce, sugar, rice wine, and sesame oil and set aside.

  2. 2

    Place a work or large saute pan over high heat. Pour in the cooking oil and when hot, add the garlic and ginger. Stir fry for a few seconds until aromatic. Add the chiles and cook for 10 seconds or so.

  3. 3

    Add the clams in, stir well, and then cover. Cook until some of the clams are starting to open up, about 2 to 4 minutes. Then pour in the soy sauce mixture. Recover and cook until all the clams have opened. Sprinkle in the scallion, turn off the heat, and serve.


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