Butter Lemon Stir-fried Clams
ID: 9aa7060b...
This recipe breaks away from the traditional Taiwanese stir-fry style using Thai basil and soy sauce, opting instead for unsalted butter, fresh lemon juice, and lemon zest, seasoned with black and white pepper and garlic. The rich, creamy flavor combined with the bright, acidic lemon zest perfectly highlights the natural sweetness of the clams. It is an exquisite yet easy-to-master creative home-style seafood dish.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Purge the clams of sand, and prepare sliced garlic, chopped green onions, lemon juice, and lemon zest. → Sauté garlic slices with half of the butter over medium heat, then add the clams and stir-fry over high heat while seasoning. → Cover and steam until the clams open, remove the clams to a plate, and reserve the juices in the pan. → Add the remaining butter and rock sugar to the pan juices, thicken slightly, then stir in the green onions and lemon juice. → Pour the prepared sauce over the clams and sprinkle with lemon zest before serving.
Cooking Steps
Brief Cooking Order
Purge the clams of sand, and prepare sliced garlic, chopped green onions, lemon juice, and lemon zest. → Sauté garlic slices with half of the butter over medium heat, then add the clams and stir-fry over high heat while seasoning. → Cover and steam until the clams open, remove the clams to a plate, and reserve the juices in the pan. → Add the remaining butter and rock sugar to the pan juices, thicken slightly, then stir in the green onions and lemon juice. → Pour the prepared sauce over the clams and sprinkle with lemon zest before serving.
Introduction
This recipe breaks away from the traditional Taiwanese stir-fry style using Thai basil and soy sauce, opting instead for unsalted butter, fresh lemon juice, and lemon zest, seasoned with black and white pepper and garlic. The rich, creamy flavor combined with the bright, acidic lemon zest perfectly highlights the natural sweetness of the clams. It is an exquisite yet easy-to-master creative home-style seafood dish.
Step 1
Place the clams in a 3% saltwater solution to fully purge the sand. Slice the garlic and chop the scallions.
Step 2
Zest the green outer peel of half a lemon and cut into fine shreds, then juice the lemon and set aside.
Step 3
Heat the pan, add half the butter (about 25g), and sauté the garlic slices over medium heat until they turn slightly golden.
Step 4
Add the purged clams, stir-fry over high heat, and add black pepper, white pepper, rum, and a splash of lemon juice, tossing quickly.
Step 5
Cover and steam. Shake the pan occasionally during steaming to help the clams heat evenly. As the clams open one by one, remove them immediately to a serving dish, keeping the juices in the pan.
Ingredients List
Important Notes
Remove clams immediately as soon as they open to prevent the meat from shrinking or becoming tough due to overcooking, ensuring the most plump and juicy texture. ⚠️
Only zest the green outer layer of the lemon; avoid the white pith underneath, otherwise, it will create a bitter taste. 💡
Add butter in two stages: the first addition at low temperature develops the aroma, while the second addition at the end preserves the rich creaminess and adds gloss and smoothness to the sauce. 🍳
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...