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    • Vietnamese Stir-Fried Clams

    Mark Sharron
    Easy
    8 minutes
    4
    Amount Per Serving: Calories 661; Fat 23g; Carbs 57g; Sugars 8g; Fibre 4g; Protein 57g; Sodium 3g
    Vietnamese Stir-Fried Clams is a simple yet incredibly flavourful recipe. The mix of these common cooking ingredients elevates the flavour of this exquisite shellfish.
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    Ingredients

    • 36 clams
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, minced
    • 3oz fresh ginger, julienned
    • 1 teaspoon Vietnamese chilli-garlic sauce
    • 2 teaspoons fish sauce
    • 2 scallions, 2 inches slices
    • 1 bunch cilantro, stems removed

    Method

    • Wash and clean clams and drain them in a colander.
    • Heat 1 tablespoon vegetable oil in a large frying pan over medium-high heat. Cook scallions until slightly darken, toss them in a large serving bowl.
    • Heating 1 tablespoon vegetable oil in the same large pan over medium-high heat. Cook garlic till slightly brown, and add ginger and chilli-garlic sauce. Stir-fry them well.
    • Add clams and 1 teaspoon fish sauce, stir-fry for 2 minutes.
    • Add scallions and 1 tablespoon fish sauce, stir-fry for another 2 minutes.
    • Serving Suggestions: Serve in a serving bowl with steamed rice and garnish with chopped cilantro.

    Frozen Clams Products

    • Mahogany Clams 500gram

    • Clams in whole Shell 1kg

    • Clam Meat 1kg

    • Razor Clams 1kg

    • Clams in Half Shell 1kg

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