Butter Lemon Stir-fried Clams
ID: dc070809...
This Butter Lemon Stir-fried Clams recipe combines the rich aroma of butter and garlic with fresh clams simmered to release their natural ocean essence. Finished with a splash of fresh lemon juice and zest, it creates a refreshing, tangy, and creamy flavor profile that isn't heavy—a classic dish that seafood lovers won't want to miss.
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🍳 Cooking Flow
Preparation: Slice the garlic, zest and juice the lemon, and chop the green onions and chili. → Sauté the garlic slices in butter over low heat, add the clams and seasonings, and cover to steam until the clams open. → Remove the clams from the pan immediately once they open to keep them juicy. → Add the remaining butter and lemon juice to the pan juices, thicken slightly with a cornstarch slurry, and stir in green onions to create the sauce. → Pour the sauce over the clams and garnish with lemon zest and chili.
Cooking Steps
Brief Cooking Order
Preparation: Slice the garlic, zest and juice the lemon, and chop the green onions and chili. → Sauté the garlic slices in butter over low heat, add the clams and seasonings, and cover to steam until the clams open. → Remove the clams from the pan immediately once they open to keep them juicy. → Add the remaining butter and lemon juice to the pan juices, thicken slightly with a cornstarch slurry, and stir in green onions to create the sauce. → Pour the sauce over the clams and garnish with lemon zest and chili.
Introduction
This Butter Lemon Stir-fried Clams recipe combines the rich aroma of butter and garlic with fresh clams simmered to release their natural ocean essence. Finished with a splash of fresh lemon juice and zest, it creates a refreshing, tangy, and creamy flavor profile that isn't heavy—a classic dish that seafood lovers won't want to miss.
Step 1
Preparation: Slice the garlic, chop the green onions, and slice the chili. Zest the lemon, mince the zest, and juice the lemon.
Step 2
Heat the pan with a portion of the butter, then turn to low heat and slowly sauté the garlic slices until fragrant.
Step 3
Once the garlic is fragrant, add the clams. Season with white pepper, black pepper, salt, mirin, and rum. Cover the pan and steam until the clams open.
Step 4
Once the clams open, remove them from the pan immediately to preserve their tender and juicy texture, leaving the essence/juices in the pan.
Step 5
Mix the potato starch (or cornstarch) with water to create a slurry. Using the remaining juices in the pan, add the rest of the butter and fresh lemon juice to simmer into a sauce, then stir in the slurry to slightly thicken.
Ingredients List
Important Notes
💡 The key to keeping the clams plump is to 'remove them as soon as they open' to prevent the meat from shrinking and drying out from overcooking.
⚠️ When sautéing garlic slices, you must use low heat; both butter and garlic can easily burn and become bitter.
💡 When zesting the lemon, take only the outer yellow/green layer; avoid the white pith underneath, as it can be bitter.
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