Ta Xiang Ge Li (Taiwanese Basil Clams)
Local name: 塔香蛤蜊
In short: Ta xiang ge li is a Taiwanese seafood-stall favorite: clams steamed in a hot wok with garlic, ginger, rice wine and soy sauce, finished with Thai basil. It takes about 23 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 8 min
- Resting
- 45 min
- Total
- 23 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 125 kcal
Basil clams, or ta xiang ge li, are a staple of Taiwan's quick-fry seafood restaurants. Small clams open in a hot wok with plenty of garlic, ginger, rice wine and a splash of soy sauce, then a handful of Thai basil goes in at the last moment for its aroma. The whole dish takes about ten minutes once the clams have been purged, and the broth is as good as the clams.
Instructions
- Dissolve the salt in the cold water in a bowl, add the clams and leave them in a dark, cool place for 30 to 45 minutes so they spit out sand. Lift them out by hand, leaving the sand behind, and rinse.
- Discard any clams that are cracked, or that stay open when tapped on the counter.
- Heat the oil in a wok over medium-high heat. Stir-fry the garlic, ginger and chili for 30 seconds until fragrant but not browned.
- Add the clams and stir for 30 seconds. Pour in the wine, soy sauce, sugar and the 60 ml water, cover immediately and cook for 3 to 5 minutes, shaking the pan now and then, until most of the shells have opened.
- Uncover, add the basil, pepper and sesame oil and toss for 20 seconds until the basil wilts. Discard any clams that did not open. Serve at once with all the broth.
Tips
- Do not add extra salt. The clams and soy sauce are already salty, so taste the broth before you season.
- Lift the clams out of the soaking water instead of pouring them into a colander. The sand sinks to the bottom and stays behind.
Questions and answers
How do I tell if clams are safe to cook?
Throw away any with cracked shells, or any that are open and do not close when tapped. After cooking, discard clams that stayed shut. Use clams that smell fresh and of the sea.
Can I use other shellfish?
Yes. Mussels work with the same method and timing, and sliced razor clams are also popular. Check that every shell has opened before serving, and discard those that have not.
What should I serve with basil clams?
Steamed rice or plain noodles soak up the garlicky broth well. The dish also works on a table of shared dishes, alongside a vegetable stir-fry.
How long does it take to make Ta Xiang Ge Li (Taiwanese Basil Clams)?
About 23 min in total: 15 min of preparation and 8 min of cooking.
How many calories are in Ta Xiang Ge Li (Taiwanese Basil Clams)?
About 125 kcal per serving, with 10 g of protein, 5 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 125 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 5 g |
| Fat | 7 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 400 mg |
Estimated values, calculated from the ingredients.
