Seriously, as a Cantonese, it is weird that I do not like fish, but it’s no surprise I LOVEEEEE all other seafoods…
In my mom’s hometown Shantou, Guangdong 廣東汕頭 in Southern China, fall is the season to make stir-fried short neck clam with Thai basil (金不換炒薄殼，金不換=九層塔，薄殼=海瓜子). There is no short neck clam, or its next substitute Manila clams 花蛤/花甲 (the one with specific pattern has thinner shell, bigger and sweeter meat), so I use Littleneck clams to stir fry with Thai basil this time. Still very, very, very delicious!! I also give it a spicy kick with red pepper and I am sure southern Chinese are not the only group cooking this way, many east Asian cultures share similar roots!!
QUICK TAKEAWAYS
- clam cleansing is the hardest part I think.. rest in water for hours, dip in hot boiling water for opening and spitting more sand, then crack open with knife and more washing… Might still be sandy… can refer to photos below
- clams need to be all open up before serving. The ones that do not open up might be dead and should be removed at the step with boiling water
RECIPE
- 2lb clams
- 2-3 basils
- 1/2 whole garlic, minced
- 1 shallot, minced (can substitute with 1/4 onion)
- 1 red pepper, minced
- 1tbsp rice wine
- 1tbsp soy sauce
- 1tsp dark soy sauce
- 1tbsp oyster sauce
- 1tsp sugar
- 1tbsp corn starch mix well in a few tablespoon of water 勾芡
Step 1: soak clams in room temperature or slightly warm water with salt for at least 1 hour, stir in between to make them spit sand or dirt
many sands and dirt at the bottom!
Step 2: mince 1/2 whole garlic, 2 shallots and 1 red pepper
Step 3: gently pick out clams out of water, not disturbing sand/dirt at the bottom
Step 4: boil water and pour them over clams for 1 mins, the clams will slightly open to spit out more sand/dirt; if clam does not open, they mind be dead and FULL OF SANDS!!
- the first video choose to boil clams for 40s, Chef Wang Gang in 2nd video thinks pouring over hot water rather than cooking in boiling water will make clams taste softer
opening up a bit 
left is dirt after hot water sauna & 1 dead clam
Step 5: put clams back in cold water to stop them cooking, and also wash them, ideally wash a few times in cold water; use a knife to crack open further for in-depth washing.
crack open more and drain
Step 6: drain extra water so final dish does not taste watery
Step 7: pour oil in a pan, over high heat cook 1/2 minced garlic till golden; get cooked golden garlic out so that don’t burn in oil, do not discard! In the remaining oil, add the last 1/2 minced garlic, 1 minced shallot and stir fry over medium heat till shallots are transparent and garlic are golden; then add in 1 minced red pepper
Step 8: add drained clams in pan which is FULL OF FLAVORS now! Turn back on high heat. Pour 1-2tbsp cooking wine/rice wine from the edge, stir fry.
Step 9: final seasoning: add 1tbsp soy sauce, 1tsp dark soy sauce, 1tbsp oyster sauce, 1tsp sugar and stir fry, taste and adjust seasoning if needed. If the clams don’t open and sauce running out, add some hot water till all open up.
closed 
all open!
Step 10: mix 1tbsp corn starch in water and pour in pan so the sauce becomes sticky and attaches on clam surface
Step 11: add 1tsp oil and also the 1/2 cooked golden garlic back in clams to add extra flavors. when almost done, add basil leaves and stir fry for another 1 min. Bring out everything on plate!
READY TO SERVE!!!
At the bottom is Stir-fried shrimps with shiso! Made an awesome seafood day!!
RESOURCES
Videos from one of my favorite YouTube chefs (turn on subtitles):
this one is for what I intended to cook: 花蛤
this one is for clams, different sauce
Chef Wang Gang:
