Cantonese Seafood Recipe
Ginger Scallion Clams
Ginger scallion clams are a Cantonese shellfish dish with fresh clams, ginger, scallions, garlic, and a light savory sauce.
Recipe at a glance
| Purpose | Additional Chinese restaurant menu recipe family |
| Cuisine or format | Cantonese Seafood |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 2 lb clams, scrubbed
- 2 tablespoons neutral oil
- 6 slices ginger
- 4 scallions
- 2 garlic cloves
- 1 tablespoon light soy sauce
- 1 teaspoon Shaoxing wine, optional
- 1/2 cup stock or water
- White pepper
- Cornstarch slurry, optional
Method
- Scrub clams and discard any that do not close.
- Fry ginger, garlic, and scallion whites.
- Add clams and wine if using.
- Add stock or water and cover until clams open.
- Add soy sauce and white pepper.
- Thicken lightly if desired.
- Finish with scallion greens.
Variations and substitutions
- Adjust protein, vegetables, and heat level only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, nuts, sesame, shellfish, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: fried items should stay crisp, noodles should not become mushy, and sauces should coat rather than flood the dish.