Chinese home cooking

Clams with Hot Scallion Oil

Name: Clams with Hot Scallion Oil
Cuisine: Chinese
Ingredients: clams; 1 spoonful salt for purging; water; scallions; ginger slices; cooking wine; seasoned soy sauce for steamed fish; cooking oil

葱油花甲

Cooked clam meat is topped with chopped scallions, hot oil and seasoned soy sauce for a simple seafood plate.

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Published 2026-10-12

Clam meat with chopped green scallions and a light brown dressing. — Clams with Hot Scallion Oil

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Ingredients

Quantities are included where specified in the original recipe.

clams
1 spoonfulsalt for purging
water
scallions
ginger slices
cooking wine
seasoned soy sauce for steamed fish
cooking oil

Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.

Ingredient Notes

The source recommends taking the clams out as they open to avoid overcooking.

Step-by-Step Instructions

01
Cover the clams with water and add the salt. Leave for at least 2 hours to purge sand, then wash.
02
Put the clams in a pot with water, ginger and a drizzle of cooking wine. Boil over high heat for the source's 3–5 minutes, until the shells open, then remove the meat.
03
Arrange the clam meat on a plate and scatter chopped scallions over it.
04
Pour hot oil over the scallions, then drizzle with seasoned soy sauce for steamed fish.

Illustrated Cooking Guide

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English-captioned photographs showing ingredient preparation and cooking for Clams with Hot Scallion Oil. — Cooking illustration 1 · Open full size ↗

Cooking Method

Poaching

Recipe card