Equipment
Ingredients
Clams and Purging
- 1000 g littleneck clams, live, scrubbed
- 1000 ml water, cold
- 30 g sea salt
Garlic Mojo Sauce
- 45 ml olive oil, extra virgin
- 30 g garlic, finely minced
- 120 ml dry white wine
- 60 ml orange juice, freshly squeezed
- 30 ml lime juice, freshly squeezed
- 15 ml light soy sauce
- 2 g red chili flakes
- 15 g fresh cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 363 kcal
- Protein
- 38 g
- Carbohydrates
- 15 g
- Fat
- 14 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 4630 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 75 mg
- Potassium
- 243 mg
- Calcium
- 129 mg
- Iron
- 5.0 mg
- Magnesium
- 61 mg
- Phosphorus
- 524 mg
- Zinc
- 1.5 mg
- Vitamin A
- 239 mcg
- Vitamin C
- 13 mg
- Vitamin E
- 3.4 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 28.3 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.13 mg
- Niacin
- 1.2 mg
- Folate
- 21 mcg
- Water
- 504 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Dissolve the sea salt in cold water in a large mixing bowl. Submerge the clams and let them sit in a dark, cool place for 30 minutes to purge any sand.
Lift the clams out of the water by hand rather than pouring them through a strainer, which would pour the sand back over them. Rinse well and drain.
Heat the olive oil in a heavy-bottomed pot over medium heat. Add the minced garlic and red chili flakes, cooking until fragrant but not browned.
Pour in the dry white wine, orange juice, lime juice, and light soy sauce. Bring the mixture to a rapid simmer.
Add the purged clams to the pot. Cover tightly with the lid and steam until the clams open completely, shaking the pot occasionally.
Remove from heat. Use tongs to transfer the open clams to a serving dish. Discard any clams that remain tightly shut.
Stir the chopped cilantro into the hot broth remaining in the pot. Pour the broth over the clams and serve immediately.
Chef's Notes
- Littlenecks are ideal for this dish because their small size ensures tender meat and a quick steaming process.
- The combination of orange and lime mimics the traditional sour orange used in Cuban mojo, while adding soy sauce gives the dish an umami depth typical of Asian preparations.
- Do not aggressively salt the sauce; clams naturally release a briny liquor as they open, which usually provides enough salinity for the final dish.
- If tossing with pasta, undercook the pasta by 2 minutes and finish boiling it directly in the clam broth to absorb the maximum flavor.
Storage
Refrigerator: 1 day — Store cooked clams and broth in an airtight container.
Reheating: Reheat gently on the stovetop until just warmed through. Do not boil or clams will become rubbery.
Troubleshooting
Broth is gritty with sand
Cause: Clams were not purged properly or were dumped out of the purging water
Fix: Strain the broth through a fine mesh sieve lined with a coffee filter before pouring over the clams
Prevention: Always lift clams out of the purging bath leaving the sandy water undisturbed at the bottom
Several clams did not open
Cause: The clams were dead before cooking
Fix: Cannot be fixed. Discard unopened clams immediately.
Prevention: Ensure clams close tightly when tapped before cooking; buy from a reputable fishmonger
Clam meat is tough and rubbery
Cause: Overcooking
Fix: Cannot be fixed
Prevention: Remove clams from heat exactly when the shells open completely
Cultural Context
This recipe channels the culinary history of Macau, where centuries of Portuguese colonization met indigenous Chinese traditions. The Portuguese introduced white wine, garlic, and olive oil to the region, which local cooks married with soy sauce and Asian aromatics, creating a unique fusion cuisine long before the term existed.
