I miss buffets. Since the pandemic occurred, I probably haven’t stepped foot into a buffet in almost 2 years!
Chinese/Asian buffets hit different ya’ll. The endless possibilities of different food always drew me in. So I decided to re-create some of my favorite Asian Buffet dishes! Starting with my favorite category: seafood.
We’ll start with some easy and pretty basic, Ginger Scallion Clams! These cute little clams were always served in those massive silver trays and I always remember scooping a handful into my plate every time. The shells took up most space to be honest, since the meat do shrink a wee bit when cooked.
What kind of clams and where do I get them?
For this recipe almost any small to medium clam should work. Specifically this recipe, I used what are called Little Neck Clams. Occasionally, you can find these fresh at local Asian markets in the water tanks but I used frozen ones because it was handy. Also cheaper. LOL.
I believe I got this bag for $4-5? And it comes with a solid amount of clams for 2-3 people. It also helped because they will most likely pre-cooked so cooking time is cut down when you make these. It’s also convenient for when I want to whip up something really quick.
Let me know, what’s some of your favorite Chinese/Asian Buffet dishes?
Ginger Scallion Clams
Course: Recipes2-3
servings10
minutes5
minutesIngredients
1-2 lbs of Little Neck Clams
3-4 cloves garlic, minced
1 in knob ginger, cut into thin strips
2-3 stalks scallion, cut into 2-in
1 tsp soy sauce
1 tsp oyster sauce
1 tsp sugar
1 tsp rice wine
1/4 tsp sesame oil
2 tbsp cooking oil
Directions
- Mix sugar, soy sauce, oyster sauce, rice wine and sesame oil together
- Heat up oil on med/high heat
- Stir fry aromatics for 30 secs to 1 min
- Add Clams and sauce. Cook for 5-6 mins or until clams open up
- Add scallions. Stir fry for 1-2 mins
