Shanghai Clam Blossoms Recipe

Name: Shanghai Clam Blossoms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups cold water; 24 cherrystone clams, scrubbed with stiff brush under running water; 3 tablespoons vegetable oil; 1 teaspoon minced ginger; 1 tablespoon chopped scallions; 1 cup chicken broth; 1/4 teaspoon salt; 1/2 teaspoon vinegar; 2 tablespoons oyster sauce; 1 tablespoon light soy sauce; 1 tablespoon dark soy sauce; 1 teaspoon sugar; 2 tablespoons Shao-Hsing wine, or sherry; 2 teaspoons sesame oil; 4 teaspoons cornstarch

Servings: persons

8 cups cold water
24 cherrystone clams, scrubbed with stiff brush under running water
3 tablespoons vegetable oil
1 teaspoon minced ginger
1 tablespoon chopped scallions
1 cup chicken broth
1/4 teaspoon salt
1/2 teaspoon vinegar
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
2 tablespoons Shao-Hsing wine, or sherry
2 teaspoons sesame oil
4 teaspoons cornstarch

1
In a large pot, bring water to a boil, add clams and boil until shells open.
2
Place clams on a warm serving dish.
3
Put vegetable oil in a wok.
4
Set aside the ginger and the scallions, and mix remaining ingredients together for the sauce.
5
Heat the wok over high heat for 45 seconds.
6
When a wisp of white smoke appears add ginger and scallions.
7
Stir for 5 seconds, add sauce mixture and stir with spatula until sauce thickens and begins to bubble.
8
Remove from heat, pour over clams and serve at once.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups cold water, 24 cherrystone clams, scrubbed with stiff brush under running water, 3 tablespoons vegetable oil, 1 teaspoon minced ginger, and more.

Yes, Shanghai Clam Blossoms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shanghai Clam Blossoms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions