Vietnamese Stir-Fried Clams

Method

• Step-by-Step Method for Vietnamese Stir-Fried Clams
• Inspect clams for damage and discard any with broken shells.
• Rinse clams thoroughly under cold running water to remove any sand or grit.
• Soak clams in cold salted water for 20 minutes to encourage them to purge any remaining sand.
• Remove clams from water and drain well.
• Peel and mince garlic cloves.
• Rinse, peel, and julienne the fresh ginger.
• Trim scallions and cut into 2-inch slices.
• Rinse cilantro, shake dry, and pick leaves from stems (set aside for garnish).
• Heat a large wok or skillet over medium-high heat.
• Add vegetable oil and swirl to coat the pan evenly.
• Add the minced garlic and julienned ginger; stir-fry for 30 seconds until fragrant.
• Add clams to the pan and toss to coat with the aromatic oil, garlic, and ginger.
• Stir in the Vietnamese chilli-garlic sauce and fish sauce, tossing to distribute evenly.
• Cover the pan with a lid and allow clams to steam for 2–4 minutes, shaking the pan occasionally until most clams have opened.
• Discard any clams that remain closed after cooking.
• Remove lid and add chopped scallions; stir-fry for an additional 30 seconds.
• Turn off heat and transfer clams and sauce to a serving platter.
• Scatter cilantro leaves generously over the top for aroma and freshness.
• Serve immediately, family-style, with a side of steamed jasmine rice or a crisp baguette for soaking up the fragrant sauce.
• Garnish the plate with extra fresh cilantro or thin slices of fresh red chili for presentation if desired.