Description
A cold dish of semi-raw, gooey clams (Taiwanese Corbicula) slightly opened in hot water and marinated in a garlic, chili, and soy sauce brine. The 'start with this' dish at Taiwanese taverns.
Restaurants serving Marinated Clams with Garlic and Soy
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Clams(Taiwanese Huangjin Xian)
- Garlic
- Soy sauce
- Red chili
- Hua Mei(Dried plum)
Instructions
- [Authentic Recipe]
- Purge sand from Taiwan's specialty 'Huangjin Xian (slightly large, yellowish-brown clams)' in salt water, and rub shells together to wash clean.
- Put clams in a bowl, vigorously pour boiling water until covered.
- [Crucial Point] The moment the shells 'pop open just 1-2mm', immediately discard the water and shock in ice water (requires expert skill to not cook completely, leaving a semi-raw, sticky, jelly-like texture).
- [Marinade] Make a flavorful brine with soy sauce, massive grated garlic, minced red chili, rice wine, sugar, licorice (herb), and a little 'Hua Mei (dried plum)' unique to Taiwan.
- Submerge the shocked semi-raw clams completely in the marinade, and steep slowly in the fridge overnight (or 12+ hours) to infuse flavor.
Learn more Spice, substitutes, tips
Key spices
Raw garlic、chili、and dried plum flavor
Substitutes at Japanese supermarkets
Littleneck clams (*Japanese shijimi are too small. Ensure fully cooked)
Pairing
Kaoliang liquor or Taiwan Beer
Trivia
[Hardcore] Such a drink thief it's said 'no one doesn't order this at a Taiwanese tavern'. The semi-raw sticky sweetness and intense garlic soy punch possess a magic that makes you pile up empty shells infinitely. *If using Japanese clams, fully cook to prevent food poisoning.
Eating tips & etiquette
[Unique Eating] Don't use chopsticks; hold the shell by hand and slurp the meat right out of the half-open gap, tasting it along with the garlic soy sauce left in the shell!
Allergen
Seafood (Clams), Soy, Wheat