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Wok-steamed Clams with Chilies, Garlic and Ginger

4 servings if served over rice or Asian-style noodles; 2 servings if clams are served on their own.
Dinner

Characteristics

Ethnic Cuisine Under 30 Minutes

Nutritional Facts Per Serving

98
Calories
5.2 g
Protein
3.2 g
Carbs
0.4 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 98
  • Fat 7.2 g
    • Saturated   1 g
    • + Trans 
  • Cholesterol 11 mg
  • Sodium   394 mg
  • Carbohydrate 3.2 g
    • Fibre   0.4 g
    • Sugars  
  • Protein 5.2 g
    • Vitamin A 4 %
    • Vitamin C 12 %
    • Calcium 3 %
    • Iron 36 %

Method

Heat the oil in pot set over medium-high heat. Add the garlic, ginger and chili flakes and cook 1 minute. Add the stock and soy sauce and bring to a simmer. Add the clams; cover and cook until they just open. Sprinkle with green onions and serve.

Note: Discard any clams that do not close when tapped before cooking, or that do not open after cooking. Both are signs the clam is dead and should not be eaten.

Serving Suggestions

Make a more substantial meal of these clams by serving them on a bed of steamed rice or on egg or rice noodles. A platter of quickly stir-fried vegetables would also make a nice accompaniment.

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