Clams, also known as clams, are a delicious and nutritious seafood, loved by people. When cooking clams, it is crucial to grasp the frying time, both to ensure that the clams are cooked through, but also to avoid too long and lead to the taste of old.

The time to fry the clams is related to the size and type of clams and the way they are cooked. Generally, smaller clams take less time to saute, while larger clams take longer. There are two common ways to saute clams: dry stir-fry and soup stir-fry.

Dry stir-frying clams

Dry stir-frying clams means stir-frying the clams until the water has dried up and the clam meat is firm and flavorful. This method is suitable for smaller clams, and the frying time is usually 3-5 minutes. The steps are as follows:

Heat the oil in a wok and pour in the clams.

Sauté over high heat until the clams open.

Add seasonings (such as green onion, ginger, garlic, soy sauce and cooking wine) and stir-fry well.

Stir-fry until the water is reduced and the clams are firm.

Stir-frying clams in soup

Stir-frying clams in soup means adding the right amount of liquid (such as water, stock or beer) while stir-frying the clams to make the clam soup rich and flavorful. This method is suitable for larger clams, and the frying time is usually 5-8 minutes. The steps are as follows:

Heat the oil in a wok and pour in the clams and a small amount of liquid.

Sauté over high heat until the clams open.

Add seasonings (such as green onion, ginger and garlic, soy sauce and cooking wine) and stir-fry well.

According to personal preference, add vegetables, tofu and other ingredients and stir-fry together.

Stir-fry the clams until they are cooked through and the soup thickens.

In the process of stir-frying clams, mastering the following skills can help you make more delicious clams:

Choose fresh clams: fresh clam shells close tightly, with the hands of the elasticity of the pinch.

Spit out the sand in advance: soak the clams in salt water for 2-3 hours to spit out the sediment.

Stir-fry over high heat: Stir-fry the clams over high heat, stirring quickly to avoid aging the meat.

Attention to seasoning: according to personal taste, you can add onion, ginger and garlic, soy sauce, cooking wine and other seasonings to refresh.

Don't fry for too long: the clams can be removed from the pan after frying to avoid the meat becoming hard after too long.