Easy 20 min serves 2 Gluten-free

White Wine Steamed Clams

Name: White Wine Steamed Clams
Total time: 20 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: hard-shell clams (manila clams); Shaoxing wine; ginger, sliced into thin rounds; scallions, cut into 3-inch lengths; unsalted butter; white pepper

酒蒸文蛤 · jiǔ zhēng wén gé

家庭快手版 · Home version: Fusion take on classic steamed clams using Chinese wine instead of European white wine.

This fusion dish replaces French wine with Shaoxing wine and adds ginger and scallion for an Eastern twist. The result is deeply savory with a complex aroma that bridges both culinary traditions.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

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

Quick & Easy Seafood

Ingredients

hard-shell clams (manila clams)文蛤🛒 local500 g
Shaoxing wine绍兴酒🏮 asian100 ml
ginger, sliced into thin rounds生姜，切片🛒 local30 g
scallions, cut into 3-inch lengths大葱，切3英寸段🛒 local3 stalks
unsalted butter无盐黄油🛒 local2 tbsp (30 g)
white pepper白胡椒粉🏮 asian1/4 tsp

hard-shell clams (manila clams): Soak in salted water 30 min

🌶️ Adjust to your taste

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

Spice level

Saltiness

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Make it vegetarian

Instructions

1Soak clams in salted water for 30 minutes. Scrub shells thoroughly under running water.
吐沙要彻底
2Melt butter in a large pot with a tight-fitting lid over medium heat. Add ginger slices and scallion whites. Sauté for 1 minute until fragrant.
用葱白部分
🔍 Look for Medium heat 1 分钟 · 1 minute
Visual: 黄油起泡，姜片滋滋作响Butter foams and ginger sizzles
You know it's right when: 厨房充满姜和黄油的香气Aroma of ginger and butter fills the kitchen
3Add clams and pour Shaoxing wine over them. Cover and bring to a boil over high heat.
大火快煮
4Once boiling, reduce heat to medium and steam for 4-5 minutes. Shake the pot occasionally to redistribute clams.
摇锅匀热
🔍 Look for Medium heat 4-5 分钟 · 4-5 minutes
Visual: 大部分贝壳张开，酒沸腾Most shells have opened, wine is bubbling
You know it's right when: 80%以上贝壳张开At least 80% shells open
5Discard any unopened clams. Sprinkle with white pepper and green scallion parts. Serve immediately in the pot or transfer to bowls.
趁热喝汤吃蛤
🔍 Look for
Visual: 热气腾腾，汤汁金黄芬芳Steam rises, broth is fragrant and golden
You know it's right when: 立刻上桌Serve immediately

Tips

· Save the broth—it's liquid gold. Serve with crusty bread for dipping.
· Shaoxing wine works beautifully here; don't substitute with regular cooking wine.
· The longer you cook, the tougher the clams get. Keep it under 5 minutes.

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

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