Asian Steamed Clams with Ginger and Garlic

Have you ever ever cooked clams? It’s a lot more straightforward than you suppose. Take a look at those Asian Steamed Clams with a whole lot of ginger and garlic.

asian steamed clams with ginger and garlic - Asian Steamed Clams with Ginger and Garlic

One of the crucial perfect tactics to stick on the right track diet-wise when consuming out is to reserve seafood, particularly from a uncooked bar. Suppose spiced shrimp, mussels in a luscious broth, uncooked oysters, or steamed clams. Pair them with a large salad and also you’re just right to head.

So if seafood is superb while you devour out, why now not prepare dinner it at house too?

The CompostMaster and I latterly went to Virginia Seashore for our nephew’s football match. Whilst there, we would have liked to grasp contemporary seafood to take house. We remembered to carry a cooler and the whole lot!

On the fish marketplace we visited, there was once a large signal within the window highlighting littleneck clams from the Japanese Shore. Sadly, the marketplace was once closed the day we have been there. I wasn’t within the temper (and didn’t have time) to dig my very own, however I’ve been yearning clams ever since.

Speedy ahead to grocery buying groceries this week. The seafood counter had contemporary clams! I snapped them up and made those Asian Steamed Clams that includes a lot of ginger and garlic. They have been tiny in comparison to ones you get on the seashore, however they nonetheless made a super lunch.

Pointers for Making Asian Steamed Clams

  • You’ll want to scrub your clams blank. You don’t need any sand on your dish.
  • Right away take away opened clams from the broth. Overcooked clams may also be rubbery.
  • Serve with Asian Cucumber Salad or a leafy inexperienced salad dressed with Asian French dressing.
  • Desire mussels? This recipe nonetheless works! Simply be sure that your mussels are scrubbed and debearded earlier than you get started.

Asian Steamed Clams with Ginger and Garlic


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Fast steamed clams with Asian flavors


Recipe kind: Fish & Seafood

Serves: 2


  • ½ cup water
  • three tablespoons dry sherry
  • 1 tablespoon low-sodium soy sauce (gluten-free, if desired)
  • 1 tablespoon coconut oil
  • 2 scallions, thinly sliced
  • 1 tablespoon minced contemporary ginger
  • 2 garlic cloves, minced
  • 24 littleneck clams (in shells), scrubbed
  • 2 tablespoons chopped contemporary cilantro


  1. In a small bowl, mix water, sherry, and soy sauce. Put aside.
  2. Warmth oil in a stockpot or Dutch oven (a minimum of Four-quart) over medium warmth.
  3. To stockpot, upload scallions, ginger, garlic, and a couple of tablespoons of the soy sauce aggregate. Sauté for a minute or two till the scallions have softened.
  4. Upload clams and closing soy sauce aggregate. Building up warmth to medium-high and produce to a boil. Cut back warmth to medium-low and canopy. Simmer for approximately 10 mins or till clams open.
  5. Take away opened clams to two shallow serving bowls; discard any clams that don’t open. Pour broth over clams, sprinkle with cilantro, and serve instantly.


Do not use coconut oil? Change olive oil or some other oil you favor.

Staring at sodium? The sodium rely is a little deceptive as a result of you most likely would possibly not devour the entire broth. In case you are involved, skip the soy sauce completely or take a smaller portion of clams.

Vitamin Data

Serving measurement: 12 clams Energy: 245 Fats: 9g Saturated fats: 7g Carbohydrates: 7g Sugar: 0g Sodium: 459mg Fiber: 1g Protein: 24g Ldl cholesterol: 60mg