Delicious and healthy seafood is easy to make right at home! Try these Asian steamed clams with ginger and garlic for a rich and tasty meal.
Whenever we go out to eat, I always try to order seafood. It’s one of the easiest ways to stay on track diet-wise, especially if you order from the raw bar.
I look for dishes like spiced shrimp, mussels in a rich broth, raw oysters, or steamed clams. Pair them with a big salad, and you have a satisfying meal you can feel good about eating!
So why not turn to seafood for light and flavorful dishes at home, too? Dishes like these Asian steamed clams with garlic and ginger are packed with flavor and low in calories, fat, and carbohydrates.
And they’re probably easier to make than you think! I know some people are intimidated by cooking shellfish at home, but it’s really quite simple.
Plus the result is so delicious! You may find yourself making these clams again and again.
How to make Asian steamed clams with garlic and ginger
Before you get started, make sure to rinse and scrub your clams. If you’re not sure how to do this, we’ll go into details in the next section!
Once the clams are prepped, we’re ready to get started.
Step 1: In a small bowl, combine the water, sherry, and soy sauce, then set aside.
Step 2: Heat the oil in a stockpot or Dutch oven (at least 4-quart) over medium heat.
Step 3: Add the scallions, ginger, garlic, and 2 tablespoons of the soy sauce mixture. Sauté for a minute or two until the scallions have softened.
Step 4: Add the clams and remaining soy sauce mixture. Increase the heat to medium-high and bring everything to a boil.
Step 5: Reduce the heat to medium-low and cover. Simmer for about 10 minutes or until the clams open.
Step 6: Discard any clams that don’t open, then transfer the remaining clams to two shallow serving bowls.
Step 7: Pour the broth over your clams, sprinkle with cilantro, and serve immediately.
Is there anything better than sitting down to a big bowl of steamed clams? Now you know how easy it is any time you’re in the mood for seafood!
Cooking with clams
If you haven’t cooked with clams before, it may seem intimidating at first. Don’t worry, it’s really quite simple!
First, we want to get rid of any dead clams. Discard any clams with visibly broken shells. Next, if any are open, tap them to see if they close their shells. This means they’re alive.
If you tap a clam and it does not close it’s shell, set it aside. It may just be slow to react. If you check back in a few minutes and it is still open, discard, as it is most likely dead.
If you have time, I recommend soaking the clams in fresh water for about 20 minutes. As they breathe, they will push salt water and sand out of their shells, which makes the cleaning process easier for you.
This step is optional, but I do find it helpful.
Next, you’ll want to scrub the clams clean with anything that has soft bristles (a toothbrush works great!) This gets rid of any extra sand so it doesn’t end up in your dish.
Now your clams are ready to cook! I recommend removing clams from the broth as they open so they don’t become overcooked and rubbery.
If any clams don’t open during the steaming process, discard them.
Sodium in steamed clams
If you’re watching your sodium, the count in this dish may look high. However, that number is a bit misleading because you probably won’t eat all of the broth.
If you’re concerned, you can skip the soy sauce entirely or take a smaller portion of clams.
I chose coconut oil for this dish because it has a high smoke point and adds a very subtle but pleasant flavor. However, if you don’t like or don’t have coconut oil, you can substitute olive oil or another oil you like.
Prefer mussels to clams? You can use them in this recipe instead! Just make sure your mussels are scrubbed and debearded before you start.
What to serve with steamed clams
Looking for something healthy and tasty to serve on the side?
I love this simple Asian cucumber salad. The crisp vegetables with the vibrant flavor of the rice vinegar pair so well with this dish.
You could also make a leafy green salad dressed with Asian vinaigrette. Again, the sharp rice vinegar with the crisp greens will compliment your steamed clams perfectly.
Steamed clams are best served immediately. This is when they will be the most delicious and have the best texture.
If you have any leftovers, be sure to store them in an airtight container in the refrigerator and consume within a day or two.
Other healthy seafood recipes
Looking for more delicious seafood dishes you can make right at home? Here are a few tasty fish and shellfish recipes I know you’ll love:
When you’ve tried these clams, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Asian Steamed Clams with Ginger and Garlic
- ½ cup water
- 3 tablespoons dry sherry
- 1 tablespoon low-sodium soy sauce (gluten-free, if desired)
- 1 tablespoon coconut oil
- 2 scallions (thinly sliced)
- 1 tablespoon fresh ginger (minced)
- 2 garlic cloves (minced)
- 24 littleneck clams (in shells, scrubbed)
- 1 handful fresh cilantro (chopped)
- In a small bowl, combine the water, sherry, and soy sauce, then set aside.
- Heat the oil in a stockpot or Dutch oven (at least 4-quart) over medium heat.
- Add the scallions, ginger, garlic, and 2 tablespoons of the soy sauce mixture. Sauté for a minute or two until the scallions have softened.
- Add the clams and remaining soy sauce mixture. Increase the heat to medium-high and bring everything to a boil.
- Reduce the heat to medium-low and cover. Simmer for about 10 minutes or until the clams open.
- Discard any clams that don’t open, then transfer the remaining clams to two shallow serving bowls.
- Pour the broth over your clams, sprinkle with cilantro, and serve immediately.