4 Ways to Make Delicious Stir-Fried Clams That Anyone Can Do

Prepare the clams

Clean the clams and drain. Peel the pineapple, remove the eyes, cut into small pieces, and put it into the blender with a little water.

Prepare other ingredients

Take 3 stalks of lemongrass, smash them and cut them into pieces, and slice a little. Wash the ginger and leave the skin on, smash it. Chop the chili.

Cook the sauce

After blending the aromatics, pour them into a pot, add 2 tablespoons of vinegar, 2 tablespoons of sugar, 1/2 teaspoon of seasoning powder, and stir well until dissolved. Add the smashed lemongrass, 1/2 of the chili, and ginger, then bring to a boil on the stove.

Stir-fry the clams

Once the mixture is boiling, add the clams and 1 tablespoon of wine. Cover and cook until the clams open, then turn off the heat.

Make the dipping sauce

Prepare the clam dipping sauce including: 1 teaspoon of seasoning powder, 3 teaspoons of sugar, 1 lime, 1/2 teaspoon of chili sauce, the remaining chili, and thinly sliced lemongrass.

Final dish

Serve the stir-fried clams with lemongrass and chili on a plate, eat hot. The stir-fried clams have a very fragrant, soft, rich, and sweet flavor, evenly absorbed with spices, enhanced by the aroma of lemongrass and chili, and have a sour and spicy taste that is just right.

Prepare the Ingredients

Soak the clams in water for a few hours to clean out the sand, discard any dead ones, scrub the shells clean, and rinse with fresh water, then drain. Add the clams to a pan, turn the heat high, and stir them as you would when frying; when the clams open, transfer them to a colander to drain.

Finely chop the garlic, and wash and finely slice the scallions and basil.

Stir-fried clams with garlic and butter

Heat the pan over medium heat, add butter to melt, then add garlic to sauté until fragrant.

Increase the heat, add the steamed clams to stir-fry, stirring continuously, season with seasoning powder to taste, add green onions and herbs, and stir quickly. When the clams are fully opened, it’s done.

When the clams start to open, season with a bit of seasoning powder, and add green onions and herbs.

Presentation of the finished dish

The dish has a rich taste of clams, tender, sweet, and the strong aroma of butter creates a very appealing flavor.

Prepare the ingredients

Soak the clams in rice water or clean water with some chili to clean the dirt inside the clams.

Dried tamarind mixed with cold water to soften, then separate the pulp from the shell. Put the tamarind pulp into a bowl.

Pick the edible part of the Vietnamese coriander, wash it clean. Remove the stems of the tomatoes, wash clean, and slice thinly. Peel the garlic, crush it, and chop finely.

Make the sauce

Take about a small bowl of water and put it in a pan to boil, add the tamarind pulp and stir well. The tapioca starch that you have prepared should be mixed with a little water to make a smooth mixture, then gradually add it to the boiling tamarind sauce.

To create a sweet and sour taste, you should add a little sugar, salt, and continue to boil until the tamarind sauce thickens.

Stir-fried clams with tamarind sauce

Heat oil until boiling and add garlic, frying it until fragrant and golden.

Add the cleaned clams and cook over high heat until they open, indicating they are cooked, then scoop them onto a plate and slowly pour the prepared tamarind sauce over the top.

To make the dish more visually appealing, you can garnish it with a few sprigs of Vietnamese coriander on top and arrange a few slices of tomato around the plate. It’s both beautiful and delicious.

Final product

The tamarind sauce clams are very appealing with the sour and sweet taste of the tamarind sauce. When chewing, the sour and sweet flavors blend with the rich sweetness from the clam meat, leaving an unforgettable taste.

Preparing the clams

After buying the clams, wash them thoroughly and soak in salted water with a few slices of chili for 1 – 2 hours to allow the clams to expel sand and dirt.

Then, rinse them again with fresh water several times and let them drain.

Preparing other ingredients

Wash the bell peppers, remove the stems, and slice them thinly.

Wash the green onions and herbs, then chop them finely.

Peel the garlic, wash it, and slice it. Rinse the dried soybeans briefly in water, then let them drain.

Boiling the clams

Prepare a pot of boiling water, then add the clams and boil for about 2 minutes until the clams open, then remove them to drain.

Making the sauce

Put into a bowl in turn 250ml of chicken broth, 1.5 teaspoons of seasoning, 1/3 teaspoon of salt, 2 tablespoons of sugar, 1 tablespoon of oyster sauce, 1/4 tablespoon of dark soy sauce, 1 tablespoon of soy sauce, and stir well.

Sautéing the ingredients

Place a pan on the stove, add 1 tablespoon of cooking oil, and turn the heat to high for the oil to heat quickly. When the oil is hot, add in order garlic, black bean sauce, green onions, bell peppers, and the sauce, stirring well and bringing to a boil.

When the mixture boils, add a little cornstarch water to thicken and make the sauce glossy.

Stir-fried clams

Next, add the clams to stir-fry with the ingredients for about 5 minutes, then add 1/8 tablespoon of white pepper, a bit of freshly chopped herbs, and stir well.

So the dish is complete. Now you just need to serve it on a plate and enjoy.

Final product

The stir-fried clams with black bean sauce is completed, bringing a faint aroma of soy sauce and fresh herbs. The clams are just cooked, firm, absorbing enough seasoning, with a rich, thick sauce that is very appealing.