Garlic Clam with Chives
韭菜花炒蚬 · jiǔ cài huā chǎo xiǎn
Chive flowers (韭菜花) are a Cantonese specialty, slightly sweeter and more fragrant than regular chives. Paired with clams, they make a perfect weeknight dish.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- fresh clams (little neck or similar)鲜蚬🛒 local600 g
- chive flowers (韭菜花) or chive stems韭菜花/韭苔🛒 local200 g
- garlic cloves, minced大蒜，切末🛒 local4 cloves
- light soy sauce生抽🏮 asian1 tbsp (15 ml)
- Shaoxing wine绍兴酒🏮 asian1 tbsp (15 ml)
- neutral oil食用油🛒 local2 tbsp (30 ml)
fresh clams (little neck or similar): Soak in salted water 20 min to purge sand
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Instructions
1Soak clams in salted water for 20 minutes. Scrub shells. Prepare chive flowers by trimming tough ends and cutting into 3cm pieces.
处理要快
2Heat oil in a wok over high heat. Add minced garlic and stir-fry for 10 seconds until fragrant.
蒜末不要炸焦
🔍 Look for High heat 10 秒 · 10 secondsVisual: 蒜末呈浅金色，香气四溢Garlic turns light gold and fragrant
You know it's right when: 香气立刻扑鼻Aroma hits immediately
3Add clams and Shaoxing wine. Cover and stir-fry for 2 minutes until shells begin to open.
大火快炒
🔍 Look for High heat 2 分钟 · 2 minutesVisual: 贝壳开始张开，蒸汽逸出Shells start to pop open, steam escapes
You know it's right when: 一半以上贝壳已张开At least half shells opened
4Add chive flowers and soy sauce. Toss everything together for 1 minute until chives wilt but stay crisp.
韭菜花不要炒过软
🔍 Look for High heat 1 分钟 · 1 minuteVisual: 韭菜花变翠绿，略微软化Chive flowers turn bright green and slightly wilted
You know it's right when: 韭菜花软但颜色仍翠绿Chives are wilted but still vibrant green
5Taste and adjust seasoning. Serve immediately while clams are hot and chives are crisp-tender.
趁热吃
Tips
- · Chive flowers cook fast—add them at the end to keep their crunch.
- · Don't overcrowd the wok; cook in batches if needed for best results.
- · If chive flowers are hard to find, regular chive stems work as a substitute.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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