Clams are a very delicious and nutritious type of seafood. In particular, the stir-fried dishes made from clams always bring an attractive and refreshing flavor. Below are 2 ways to make clam stir-fried with water lily leaves and simple stir-fried with onions, deliciously enticing suggestions to enhance your family meals. Let’s cook!
1. Clam stir-fried with water lily leaves
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Clam stir-fried with water lily leaves For 4 people
Clam meat 500 gr Water lily leaves 200 gr Shallots 2 bulbs (minced) Garlic 3 cloves (minced) Soy sauce 1 tablespoon Cooking oil 1 tablespoon Common spices a little (sugar/ seasoning/ monosodium glutamate/ salt)
What are water lily leaves?
- Water lily leaves are leaves from the water lily plant, slightly light green in color, with serrated or torn edges. As they age, the leaves turn dark green.
- Water lily leaves are also known as a medicinal herb that helps lower blood pressure, increase milk production, regulate menstruation, and treat various ailments such as diarrhea, joint pain, fatty liver, etc.
- The leaves are often used as fresh vegetables and herbs due to their fragrant aroma and spicy taste, suitable for accompanying salads, steaming, and braised dishes to enhance the dish’s flavor.
- Currently, you can find water lily leaves at markets, vegetable stores, supermarkets, and through online shopping platforms.
How to prepare Stir-fried Clams with Wild Betel Leaves
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Prepare the ingredients
Wash the wild betel leaves thoroughly, then soak them in diluted salt water for about 5 minutes, then take them out and rinse with clean water a few times, and let them dry. Then cut them into moderate strips.
Put the clam meat into a bowl of water and rinse several times to remove dirt and sand. Pour the clams into a basket to drain.
Boil water in a pot, then quickly blanch the clams and remove them to a bowl of cold water.
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Sautéed Clams
Put a pan on the stove, add 1 tablespoon of cooking oil, and wait for the oil to heat up before adding all the chopped onion and garlic to sauté until fragrant.
When the onion and garlic turn golden and fragrant, add the clams to the pan and stir-fry over medium heat for about 3 minutes.
Add 1 teaspoon of seasoning powder, 1 teaspoon of seasoning granules, 1 teaspoon of sugar, and 1 tablespoon of soy sauce, then stir well.
Next, add the rice paddy herb to the pan with the clams and stir well, continuing to sauté over medium heat for another 4 minutes.
Finally, taste the dish and adjust the seasoning as needed, then turn off the heat.
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Final Product
The sautéed clams with rice paddy herb, when completed, will have tender and sweet clam meat infused with flavor, and the rice paddy herb will be vibrant and fresh. When eating, you can dip it in a bowl of soy sauce for a richer taste!
2. Sautéed Clams with Onion
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Stir-fried Clams with Onions Serves 4 people
Clam meat 350 gr Green onions 250 gr Garlic 3 cloves Chili 2 pieces Cooking oil 1 tablespoon Common seasonings a little (seasoning powder/ sugar/ salt)
Ingredient Images
How to Cook Stir-fried Clams with Onions
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Prepare the ingredients
Soak the clam meat in a basin of water and rinse several times to remove impurities, sand, and dirt.
Then, briefly blanch the clams in boiling water for about 1 minute, then remove and immediately place in cold water, rinse again with water to clean and let drain.
Wash the green onions and cut them into pieces (about 5 cm).
Peel the garlic, rinse with water, and chop finely.
Rinse the chili with water and let it drain.
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Sautéed Clams
You turn on the stove and place a pan on to heat it up, then add 1 tablespoon of cooking oil, and sauté the minced garlic until it becomes fragrant and golden.
Then, you add all the clam meat into the pan, stirring well. Season the pan with 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, and sauté over medium heat for about 3 minutes.
When the clams have tightened up, add the green onions and stir with the clams for about 2 minutes, cover the lid, and reduce the heat to low, waiting for about another minute.
Finally, you taste and adjust the seasoning to your liking, then turn off the stove!
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Final Product
Serve the sautéed clams with onions on a plate and enjoy. The dish is fragrant thanks to the sautéed garlic and green onions, the clam meat is delicious and sweet, harmonizing with the aroma of the onions, served with fish sauce and spicy chili, and enjoyed with hot rice is absolutely delightful!
How to choose delicious fresh clams
- You should choose clams with intact shells, not broken, hard shells, and tightly closed mouths.
- If the clam’s mouth is slightly open, and when you gently touch it, it slowly closes, then these are fresh clams, and you should select them.
- To choose delicious clams, you should pick those that are of moderate size, round, not too big or too small.
- For shelled or pre-shelled clams, you should choose the batch that is still hot or warm, white clams, plump, and with no foul smell.
- Clams have a characteristic aroma, with no unusual foul or sour smell.
- If clams have an unusual foul smell, do not buy them. Avoid purchasing if you see clams leaking water, smelling bad, or feeling soft and mushy when squeezed.
Hope that with the detailed instructions above, you can successfully make 2 dishes of stir-fried clams with wild betel leaves and stir-fried with onions that are simple yet incredibly delicious to enjoy with your family. Wish you success!
*Refer to images and recipes from the YouTube channel Mai Thanh TV and An Huy
