CantoneseEasy 12 min serves 2 Gluten-free

Steamed Clams with Garlic and Chili

Name: Steamed Clams with Garlic and Chili
Total time: 12 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: fresh clams (little neck or surf clam); garlic cloves, minced; fresh red chili, sliced; light soy sauce; scallions, cut into strips

蒜蓉辣椒蒸蛤蜊 · suàn róng là jiāo zhēng gé lí

家庭快手版 · Home version: Simple steaming brings out the natural sweetness of clams — no complex technique needed.

In Cantonese seafood restaurants, this is the first dish that arrives — before the rice, before anything else. The broth at the bottom of the plate is pure umami gold.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

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

Quick & Easy Seafood Healthy & Light

Ingredients

fresh clams (little neck or surf clam)鲜蛤蜊（小蛤蜊）🛒 local500 g
garlic cloves, minced大蒜，切末🛒 local6 cloves
fresh red chili, sliced鲜红辣椒，切片🛒 local1 piece
light soy sauce生抽🏮 asian15 ml
scallions, cut into strips小葱，切段🛒 local2 stalks

fresh clams (little neck or surf clam): Soak in salted water 30 minutes to purge sand

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Instructions

1Soak clams in salted water (1 tbsp salt per liter) for 30 minutes to purge sand. Scrub shells under running water.
吐沙不彻底会影响口感
2Bring a pot of salted water to boil. Add clams and blanch for 30 seconds until shells just begin to open.
焯水去沙和杂质
3Arrange clams in a steamer basket. Scatter minced garlic and chili slices over the top.
蒜末要均匀撒开
4Arrange clams in a steamer basket. Scatter minced garlic and chili slices over the top.
蒜末要均匀撒开
5Steam over high heat for 4-5 minutes. Remove when shells have opened wide — discard any that remain closed.
壳不开的不吃，可能已变质
🔍 Look for High heat 4-5 分钟 · 4-5 minutes
Visual: 贝壳张开，露出橙黄色蚝肉Shells open wide, revealing orange flesh inside
You know it's right when: 大部分贝壳已张开，少数可再蒸1分钟Most shells have opened; a few may need 1 more minute
6Transfer to a serving plate. Drizzle with soy sauce and sprinkle scallion strips. Pour 1 tbsp hot oil over for aroma.
热油淋葱是点睛

Tips

· Never eat a clam that didn't open during steaming.
· The broth in the plate is drinking gold — use it for rice.
· Fresh clams should smell like the ocean, not fishy.

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

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

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library