CantoneseEasy 15 min serves 2 Gluten-free

Scallion Steamed Clams

Name: Scallion Steamed Clams
Total time: 15 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: fresh clams; scallions, cut into 5cm strips; light soy sauce; Shaoxing wine; neutral oil; ginger, julienned

葱油蛤蜊 · cōng yóu gé lí

家庭快手版 · Home version: Home-style steamed clams with scallion oil — pure umami, no fancy techniques needed.

In Cantonese homes, steaming clams with scallions and a splash of Shaoxing wine is the fastest way to get fresh seafood on the table. The trick is timing — overcook and they turn rubbery.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Seafood

Ingredients

fresh clams蛤蜊🛒 local500 g
scallions, cut into 5cm strips大葱，切5厘米段🛒 local4 stalks
light soy sauce生抽🏮 asian2 tbsp (30 ml)
Shaoxing wine绍兴酒🏮 asian2 tbsp (30 ml)
neutral oil食用油🛒 local3 tbsp (45 ml)
ginger, julienned生姜，切丝🛒 local15 g

fresh clams: Soak in salted water 30 min to purge sand

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Soak clams in salted water (1 tbsp salt per liter) for 30 minutes to purge sand. Scrub shells under running water and discard any open or damaged ones.
吐沙是关键
🔍 Look for 30 分钟 · 30 minutes
Visual: 碗底水变浑浊带沙Water at bottom of bowl turns cloudy with sand
You know it's right when: 底部不再有沙子沉淀No more sand settling at bottom
2Bring a pot of water to boil. Add clams and Shaoxing wine. Cover and steam for 3-4 minutes until shells open wide.
火候要旺
🔍 Look for High heat 3-4 分钟 · 3-4 minutes
Visual: 贝壳逐个张开，蒸汽升腾Shells pop open one by one, steam rises
You know it's right when: 80%以上贝壳已张开At least 80% of shells are open
3Discard any clams that remain closed (they were dead before cooking). Transfer open clams to a serving plate, reserving the cooking liquid.
未开的不吃
4In a small wok, heat oil over medium-high until shimmering. Add scallion strips and ginger julienne. Stir-fry for 30 seconds until fragrant but not browned.
快炒提香
🔍 Look for Medium-high 30 秒 · 30 seconds
Visual: 葱段变翠绿，香气四溢Scallions turn bright green and fragrant
You know it's right when: 香气立刻扑鼻Aroma hits your nose immediately
5Pour the hot scallion oil over the steamed clams. Drizzle with light soy sauce. Serve immediately with the reserved clam broth on the side for dipping.
趁热吃
🔍 Look for
Visual: 热油接触蛤蜊时滋滋作响Oil sizzles on contact with hot clams
You know it's right when: 趁热上桌Serve while piping hot

Tips

· Discard any clams that don't open after cooking—they're unsafe to eat.
· Don't oversteam: 3-4 minutes is all you need. Overcooked clams are tough and rubbery.
· The cooking liquid is pure umami—serve it on the side for dipping or drinking.

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