How to Stir Fry Garlic Clams

by Huang Kitchen

This is a simple & quick dish to cook using fresh lala clams which is one of Malaysians' favourite clams. The actual cooking time is about 5 minutes. Overcooking will result in chewy & rubbery clams.


  • 500 Grams clams
  • 2 Tablespoons garlic, minced
  • 1 Tablespoon fresh ginger, minced
  • 1 red chili, minced
  • 1 Tablespoon oyster sauce
  • ½ Cups chinese cooking wine
  • Instructions

    Step 1

    First briefly clean the clams under running water.

    Step 2

    In a large coriander, add enough water and add at least 1 tablespoon of salt.

    Step 3

    Soak the clams for about 2 hours.

    Step 4

    Remove the clams from the used container of water.

    Step 5

    Then rinse under running water to remove mud trapped inside shells. Replace with fresh water. Continue to soak clams for another 20 mins. Repeat this process 3x to ensure clams are thoroughly cleaned.

    Step 6

    Then use a brush to clean off any sand or dirt on the exteriors of the clams. Wash and clean the clams for the last time.

    Step 7

    And we're done cleaning the clams!

    Step 8

    Next, prepare all the ingredients needed to stir-fry the clams.

    Step 9

    Heat up cooking oil in wok. Then add in chopped garlic, ginger and red chili. Stir fry over medium heat until fragrant and the garlic turns slightly golden brown.

    Step 10

    Quickly add in the cleaned and well drained clams.

    Step 11

    Stir fry until the shells of the clams turn orange in colour. Pick out the clams that don't open and discard them.

    Step 12

    Then add in oyster sauce and toss the clams for about 1 minute until the sauce is well mixed into the clams.

    Step 13

    Lastly add in the chinese cooking wine and stir fry until all the ingredients are well combined.

    Step 14

    Just before dishing out, mix in the cut spring onion. Serve immediately with rice. So Enjoy!

    Step 15

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