One of my fondest early childhood memory was going “clam digging” with my family. The reason why I put “clam digging” in quotation is because we did it the ghetto way. I feel slightly embarrassed to tell you guys this.
As a recreational activity we would load up the car (4-5 families) and we would drive to the Trinity River bridge behind downtown Dallas, trespassed the gates, and dig for clams in that nasty polluted murky water. HAHA! I laugh about it now, but like I said these are some of my fondest memories. We would collect so many freshwater clams and take buckets home (this was probably illegal ha). Once we got home, my sister and I had to eagerly wait for the clams to be purged of their impurities. After they were purged, my mom would make the most bomb ginger stir fry clams! We could never eat enough and always ended up slurping the savory broth when all the clams shells had been picked through.
Now I can go to my local store, buy little neck clams, and recreate my mother’s recipe whenever I want to. Not nearly as fun or exciting like when I was a little kid, but just as tasty.
Stir Fry Ginger Clams – Cambodian Style
- 2 lbs little neck or manila clams. Rinsed and cleaned.
- Knob of ginger. Peeled and cut into thin strips.
- Salt and Pepper
- 2 stalk scallions. Sliced.
- 1 tsp sugar
- 1 Tablespoon oil
- 2 tsp minced garlic ( you can go less if you don’t like the taste of garlic)
- Splash of water
- Heat oil in a medium pot over low to med heat. Once oil is heated, add in sugar. Slowly melt sugar. Keep an eye on the pot.Do not let sugar burn!
- Once sugar is melted add garlic and cook for 2-3 minutes until garlic is fragrant and translucent but not burnt.
- Add clams and increase heat to med-high. Add clams, ginger strips, 1/2 tsp salt and pepper, splash of water. Cooked covered for 5-7 minutes. Stir occasionally until clams have opened.
- Discard any unopened clams. Remove from heat. Add scallion and give the pot a quick stir. Enjoy!