1. Clams with wine.

Clam with wine

Picture from: fe-amart

500g of clams

Moderate amount of garlic

100ml sake

Moderate amount of Lycium chinense

Several aluminum foil boxes (small)



1. Place the bought clams into a basin, pour light salt water over the clams, and leave them for 1-2 hours.

2. Preheat the oven at 150°C for 10 minutes.

3. After placing the clams, sliced ​​garlic and Lycium chinense into the aluminum foil box, pour wine into it.

4.Put it in the preheated oven and bake at 200℃ for 30 minutes.


2. Wine Steamed Clams

Wine Steamed Clams

Picture from: fatuncle

30 clams

1 chili

1 green onion

20g of minced garlic


1 tablespoon of butter

Moderate amount of chicken essence

Little amount of sesame oil

Moderate amount of rice wine



1. Add a tablespoon of oil into the hot pot and change to medium heat.

2. Add in minced garlic and chili, and melt the butter in the pot (Note! It will be normal steamed clams if you did not add in the butter)

3. Put the clams in the pot and turn up the heat.

4.Pour 120cc of rice wine, add in a small amount of water, and simmer it for about 4 minutes.

5. After opening the lid, add a spoonful of chicken essence (can be adjust).

6. Sprinkle the chopped onions and some sesame oil and the dish is ready to be served.


3. Clams basil

Clam basil

Picture from: 陳興明


500g of clams

10g of ginger

1 chili

3 garlic clove

20g of basil

1 tablespoon of chili sauce

1/2 teaspoon of soy sauce

1 tablespoon of oyster sauce

1 teaspoon of fine sugar

1 tablespoon of black sesame oil



1. Process the many ingredients: Remove sand from the clams, clean and drain the basil, cut the garlic into slices, ginger into pieces, green onion into sections and chili into slices.

2. Boil the clams in boiling water for about 30 seconds. When the clam mouth is slightly opened, immediately drown out the foaming ice water. Let it dry and leave it aside for now.

3. Use the sesame oil to marinate the ginger slices under low medium fire, wait until it becomes golden brown. Do the similar thing with the onion slices and wait until it becomes golden brown as well. When the aroma is emitted, place the onions and chili flakes.

4. Turn off the heat before adding the process ingredients with the clams, only after adding all of it then you can resume cooking.( Do not add in water since the clams will.)

5. Cover the pan for 2 minutes. Once the clam is fully opened then it is done, add in the basil and gently push. Never stir it roughly.

6. The dish can now be served.

Gentle reminder: When soaking it in ice water, filter one by one to check whether there is any damage or excessive sand. If there is any sand, wash it with water. When frying the clams, push it a few times to prevent the clams from falling out of the shell.


4. Ginger clams soup

Ginger clam soup

Picture from: pxmart



20 clams

1 onion

2 fresh shiitake mushrooms

3g kelp sprouts

10g tender ginger



1. Slice the shiitake mushrooms. After the pan is hot, add in sesame oil, shiitake mushrooms, and ginger and fried it nicely.

2. Add in kelp sprouts and boil it in water for 5 minutes. Then, add in the clams and cook until the shells are open, pick out the open clams one by one.

3. Lastly, add in rice wine, salt and season it into a bowl, and finally sprinkle the soup with chopped green onion.


5. Steamed Egg with Clams

Steamed Egg with Clams

Picture from: 小蝶的小小廚房



8 clams

3 eggs

Two slices of ginger

Some green onion

Sesame oil

Seafood soy sauce



1. Soak the clams in salt and sesame oil for more than two hours, to let it remove the sand.

2. Wash the clean clams and put them in a pot. Add in two slices of ginger and green onions and cook them over high heat. The clams can be taken out once it open its mouth, the meat will become old if left for too long.(Reminder: Don’t throw out the soup)

3. Beat the eggs and add it into the water that boil the clams.( Reminder to wait until they are cooled.) The ratio is 1:1, and beat them together.

4.Take a plate and brush it with a layer of oil. Place the clams on a plate, pour the egg liquid into a bowl. Don’t use too much egg liquid, just of half the clams.

5. Cover the outside with a layer of plastic wrap. (Plastic wrap can help prevent the eggs from steaming uncontrollable and make the surface smooth.) Add in cold water into the steamer, Change it from high heat to medium heat for 10 minutes and steam it.

6. Take out the dish and add in some seafood soy sauce and its done.

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