Clam in a wok/pot

This is the simplest way to cook clams or mussels or any shell fish. The secret to having them open up is to heat up the pan up really hot, then cover the pan for 5 to 6 minutes, and not cover cook them. Remember shell fish from the sea is always salty, so I do not salt them either.

Clams in a wok

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Prep Time 8 minutes mins

Equipment

• Wok with lid

Ingredients

  

• 1 kg clams
• 1/4 cup Chinese wine
• 1 tbsp oil
• 1 tbsp chopped garlic
• 1 tbsp chopped hot peppers or black pepper or any kind of papper
• 1 tbsp sliced ginger

Toppings

• Some Chillies
• Some Scallions
• Some Cilantro leaves

Instructions

 

• Add the oil and peppers into the cold wok.
• Heat up the wok and add in the garlic and ginger.
• When the garlic and ginger turns light brown (about 3-4 minutes), add in the clams.
• Stir through and when wok is hot again, cover until the clams open up, for 5 -6 minutes. Do not attempt to peep!
• Stir through and if clams have not opened, cover for another 2-3 minutes.
• Remove from heat and add toppings. Serve.