Dry-Boiled White Clams (水煮白蛤)
The ultimate secret to ultra-plump, juicy white clams boiled completely without water, seasoned only by their natural savory juices and paired with traditional ginger vinegar.
Boiling white clams without a single drop of water might sound counterintuitive, but it is the absolute best way to concentrate their natural ocean sweetness. By trapping the steam inside a covered wok, the clams open up naturally while bathing in their own savory broth. Served simply with minced ginger and vinegar to balance the cold nature of the seafood, this minimalist coastal recipe highlights the purest flavor of fresh clams.
Ingredients
- 500 g white clams
- 1 tbsp sea water essence
- 1 tsp sesame oil
- to taste minced ginger
- to taste vinegar
Instructions
- 1Rinse the raw clams
Place the raw white clams into a metal bowl and rinse them thoroughly under running tap water to remove surface dirt and debris before cooking.
Tip: If the clams are not fully clean, let them soak in water with sea water essence and sesame oil to spit out sand. - 2Transfer clams to the wok
Transfer the thoroughly cleaned white clams directly into an empty dark wok, ensuring no extra water is added to the pot.
Tip: Do not add any water, scallions, ginger, or cooking wine when boiling white clams to preserve their authentic flavor. - 3Cover the wok with a lid
Place a glass lid tightly over the wok containing the raw clams to trap the steam and heat inside during cooking.
Tip: Covering the wok helps the clams open up naturally and evenly using their own internal moisture. - 4Heat the wok on the stove
Turn on the gas stove burner under the covered wok, starting with high heat to quickly build up steam, then reducing to medium heat.
Tip: Cook for about 3 to 5 minutes total until the clams open up completely. - 5Check the cooked clams
Remove the lid from the wok to check on the clams, revealing that they are cooked with their shells wide open and plump meat inside.
Tip: Look for shells that have fully opened to ensure they are done.
