Imported from Instagram

Taiwanese Three-Cup Clams

Name: Taiwanese Three-Cup Clams
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 2 servings
Cuisine: Other
Ingredients: 25 粒 Clams (About 500 g; cleaned and purged of sand beforehand); Ginger (Thumb-sized piece, julienned or sliced; estimated at about 25 g); Garlic (Sliced or chopped; estimated at about 20 g); 1 根 Large chili pepper (Cut into sections); 1 把 Thai basil (Add at the end; estimated at about 30 g); 1 tbsp Sesame oil (Black sesame oil); 1 tbsp Soy sauce paste (Adjust the proportion to taste); 1 tbsp Rice wine (Adjust the proportion to taste); Sugar (Optional; add to taste; can also be replaced with half a spoonful of mirin); Mirin (Optional, as a substitute for sugar; about half a spoonful); Water (May be added when mixing the sauce, as mentioned in the video; amount not provided)

Recipe by SiestaEats世界料理 @siestaeats · Instagram

Imported by John Tan on SeeMeCook

A savory and mildly sweet three-cup sauce made with sesame oil, soy sauce paste, and rice wine, tossed quickly with clams, ginger, garlic, chili, and Thai basil. The clams remain tender and juicy, while finishing the dish with residual heat preserves the basil's aroma.

2 servings130 minOther

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Ingredients

25 粒 Clams (About 500 g; cleaned and purged of sand beforehand)
Ginger (Thumb-sized piece, julienned or sliced; estimated at about 25 g)
Garlic (Sliced or chopped; estimated at about 20 g)
1 根 Large chili pepper (Cut into sections)
1 把 Thai basil (Add at the end; estimated at about 30 g)
1 tbsp Sesame oil (Black sesame oil)
1 tbsp Soy sauce paste (Adjust the proportion to taste)
1 tbsp Rice wine (Adjust the proportion to taste)
Sugar (Optional; add to taste; can also be replaced with half a spoonful of mirin)
Mirin (Optional, as a substitute for sugar; about half a spoonful)
Water (May be added when mixing the sauce, as mentioned in the video; amount not provided)

Steps

1
Place the clams in lightly salted water that just covers them and let them purge sand for about 2 hours. Then wash and drain them.
2
Julienne or slice the ginger, slice or chop the garlic, and cut the large chili pepper into sections. Mix the soy sauce paste, rice wine, and sesame oil in an approximately 1:1:1 ratio to make the sauce. Add sugar or about half a spoonful of mirin to taste; the video also mentions adding a small amount of water.
3
Add the sesame oil to a cold pan and heat over medium heat.
4
Add the ginger and stir-fry until the surface is lightly golden, the edges begin to wrinkle slightly, and the aroma is released.
5
Add the garlic and chili sections, continuing to stir-fry until the ginger and garlic are golden and highly aromatic.
6
Add the drained clams and stir-fry quickly over high or medium heat for about 1 minute, until the clams begin to open. Avoid prolonged cooking, or the clam meat may shrink and become tough.
7
Pour in the prepared sauce and gently toss so it coats the clams evenly.
8
Cover and simmer for about 30 seconds to allow the clams to absorb the flavor.
9
Uncover, add the Thai basil, and stir-fry quickly for about 15 seconds, until fragrant.
10
Turn off the heat immediately, cover the pan again, and let it rest for about 30 seconds using the residual heat to retain the clams' moisture and the basil's aroma.
11
Transfer to a serving dish and enjoy hot.

Notes

Be sure to purge and drain the clams beforehand. Stir-fry the clams quickly to avoid overcooking; discard any clams that remain closed. Adjust the proportions of soy sauce paste, rice wine, and sugar to taste. The original recipe states that the active cooking time is about 10 minutes, but the 2-hour purging time is additional.