This is a two-in-one recipe where the clams see a dual purpose served as the primary protein and as a flavor base for the congee. The juices released from the clams are added directly to the congee, so you’re getting every last drop of flavor even though the process itself is quite simple.
Why is it called Chinese-ish?
This is loosely inspired by the classic Chinese dish clams with black bean sauce 豉汁炒蜆, sharing a base of ginger, garlic, and scallion. Fermented black beans are an ingredient used in Chinese dishes to add salt and the complex umami resulting from fermentation. My version of the dish adheres more closely to Western style steamed clams, simplifying the process and forgoing the stir frying and sauce building of traditional clams with black bean sauce.
You won’t find clams or congee prepared this way in China (nor America for that matter), so this recipe exists somewhere in the Chinese-American universe. Authentic to my weeknight meals as a second generation person that cooks from techniques and ingredients from both cultures.
Why you should eat more clams
Let me start by saying clams are a critical part of cycling nutrients through ocean ecosystems. They don’t require mass amounts of feed or high maintenance since they’re filter feeders. They suck in water and sand to feed on phytoplankton. Phytoplankton grow using inorganic nitrogen, hence this process filters nitrogen by turning inorganic nitrogen into decomposing clam feces. Cool, huh.
Beyond the environmental benefits, clams are easy to cook. The hard shells can look intimidating, but in my opinion it’s easier than cooking chicken. You just dump them in a pot, cover with a lid to steam, and you’re done. It’s ideal for gaslighting a date into thinking you’re a better cook than you actually are or as a weeknight meal to eat alone at home.
TLDR; clams filter water and are easy to cook.
How to purge clams
Clams must be purged prior to cooking to remove sand, but thankfully most clams from retail grocery stores and fishmongers are pre-purged. When in doubt just ask if the clams are already purged.
You can still purge the clams in a saltwater solution for extra insurance, just know it’s not necessary unless you’re directly harvesting clams. Once they’re purged it takes just minutes for them to steam open.
Clams filter through saltwater and sand, so to remove sand we simply feed the clams saltwater without the sand. Clams live in brackish waters with varying salinity (anywhere from 1-3%) so there’s a lot of leeway for how much salt you add to the water for purging the clams. I eyeball about a tablespoon of kosher salt dissolved in 3 cups of cold water. I let them sit for an hour then drain the water. Again, not really necessary if they’re from the store or a trusted fishmonger.
If you’re using clams that aren’t pre-purged this process takes much longer, as much as 15 hours longer. You’ll want to change the water or oxygenate it so the clams don’t die. Here’s more information on how to fully purge clams from Hunt Gather Cook.
What if I don’t have one of the ingredients?
I get that not everyone has fermented black beans laying around, so I’ve included some substitutions. In all honesty, you can substitute just about any of the ingredients other than the clams and rice.
- No shallots? Use an equivalent amount of onion.
- No Shaoxing wine? Sherry, white wine, or even beer works here.
- No lemons? Try a splash of vinegar.
- No fermented black beans? Leave it out or use any other funky, salty ingredient in your fridge. Stir some miso into the wine or throw in a couple anchovies.
Make sure to taste and use your own discretion as you make changes. The recipe obviously won’t be the identical, but I’m all for being flexible in the kitchen. Once you learn the method of cooking clams you’re free to break the rules.
What kind of pot are you using for the congee?
I cooked the congee in a clay pot, feel free to use whatever you have on hand. I love cooking rice and congee in a clay pot because it heats more slowly and evenly than metal. The pot also keeps the congee well insulated, meaning your congee will stay hot when serving.
I purchased my pot from a local Asian grocery store but check out this similar one on Amazon.
Chinese-ish Clams & Congee
Ingredients
- 1/2 cup rice uncooked, see note for using cooked
- 4 cups water
- 1.5 lbs littleneck clams
- 2 tbsp neutral oil canola, avocado, grapeseed, etc.
- 1 medium shallot sliced
- 2 scallions chopped, white and green parts separated
- 1 tbsp fermented black beans
- 1 tbsp ginger minced
- 1 clove garlic minced
- 3/4 cup shaoxing wine
- 1/2 lemon
- 2 tbsp cilantro leaves
Instructions
- Add the rice to a bowl and add enough tap water to cover the rice. Use your hands to wash the rice, swirling the mixture a few times. Drain the water.
Congee (Stovetop Method)
- Add the washed rice and 4 cups water to a pot. Bring to a boil over medium-high heat then reduce the heat to low, reducing to a simmer. Simmer for 45 minutes until the grains of rice swell and the congee reaches your desired consistency.
Congee (Rice Cooker Method)
- Add the washed rice and 4 cups water to the pot of a rice cooker. Close the lid and cook on the rice cooker's porridge setting.
Clams
- As the congee cooks, wash the clams in a large bowl of water and scrub with a brush. Remove any clams that are opened. Drain the water and repeat scrubbing and rinsing until the water runs clear.
- When the congee only has 10 minutes left to cook (or is already done) begin cooking the clams. Heat 2 tbsp oil in a saucepan (with a lid) over medium heat. Add the shallots and fermented black beans and cook for one minute, stirring frequently. Add the ginger, garlic, and scallion whites and cook for 30 seconds.
- Add the clams. Pour in shaoxing wine and immediately cover the pan. Reduce the heat to low, letting the clams steam 5-8 minutes until the shells all open.
- Remove from heat and plate the clams, leaving the liquid in the pan. Top clams with lemon for squeezing and garnish with cilantro leaves. Pour the liquid in the pan into the pot of congee, stir. Garnish congee with scallion greens. Serve immediately.
Notes
- If using cooked rice, use ratio of 1 cup to 2 cups water and simmer congee on medium-low heat for 10 minutes.
