Spicy Stir Fried Clams (Vietnamese)


  • 36 clams
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 3 ounces fresh ginger, peeled, julienned
  • 1 teaspoon Vietnamese chili-garlic sauce
  • 2 teaspoons fish sauce
  • 2 scallions, 2" pieces
  • 1 bunch cilantro, stems removed


  • Place the clams in a bowl and fill with water to cover. Place in the refrigerator and allow to soak for 30 minutes. Drain and repeat once more.
  • Heat the oil in a wok over high heat. Add the garlic and ginger and then stir-fry until fragrant, about 3 minutes. Add the clams, chili sauce, fish sauce and stir-fry until well mixed. Scatter the scallions and cilantro on top, tover and cook until the cames open for 5-7 minutes. Serve hot.


  • SOURCE: Trang