This is best made with fresh clams from a highly reliable source. Having said that, I made them with frozen akegai clams and the results were say a 7.5 out of 10.0. Edible, but not cartwheel material. But it’s another simple quick stir-fry recipe to keep in the back of your mind for the next time you have brilliant small clams on hand…
…start by sauteeing some slivered or julienned ginger and white onions in some vegetable oil. Once they are slightly softened and highly fragrant…
…add the clams and toss vigorously for a couple of minutes, the heat on as high as it can go.
Add some sliced green chilies if desired, lots of pepper and a sauce of black beans and garlic or black beans with some chicken stock, a little rice wine, a little oyster sauce and a touch of cornstarch.
Toss some more until the sauce thickens slightly and the clams are cooked. Serve immediately. Almost certainly requires some steamed white rice on the side. :(
Photos by AT. MM was cooking.