Prep 8 min·Cook 7 min

1. 1You're here
   Step 1.

   Rinse the clams under cold running water, rubbing them together. Throw away any with cracked shells or that stay open when tapped.

   500 g Fresh live clams (palourde or venus)

   Wok-chan's tip鑊仔貼士

   To purge sandy clams: soak 30 minutes in salted water (1 tsp salt per 500 ml) in a dark place, then rinse.
2. 2
   Step 2.

   Peel the ginger and cut it into very fine matchsticks.

   30 g Fresh ginger

   Knife work
3. 3
   Step 3.

   Bring the water and half the ginger to the boil in a pot and boil for 2 minutes.

   800 ml Water30 g Fresh ginger

   2 minBoil / blanch
4. 4
   Step 4.

   Add the clams and rice wine, cover and cook over a medium-high heat for 2–4 minutes. As soon as most have opened, turn off the heat. Discard any that stay shut.

   500 g Fresh live clams (palourde or venus)1 tbsp Taiwanese rice wine (mijiu)

   4 minBoil / blanch

   Wok-chan's tip鑊仔貼士

   Lift out the clams that open first if some are slow, so they don't turn rubbery.
5. 5
   Step 5.

   Taste, then add salt only if needed (the clams are salty). Add the rest of the ginger, the white pepper, spring onion and a few drops of sesame oil, and serve.

   to taste Salt30 g Fresh ginger1 pinch White pepper1 stalk Spring onion, finely sliced½ tsp Sesame oil