World flavors
Peruvian Clam Chaufa
Chifa-style fried rice with soy and ginger
- 20 min
- Easy
- Serves 2–3
Ingredients
- 8 razor clams, chopped
- 3 cups day-old rice
- 2 eggs, scrambled to ribbons
- Soy, oyster sauce, ají amarillo paste
- Ginger, garlic, green onion
Method
- Hot wok: ginger and garlic in oil.
- Rice; sear and toss with soy, oyster sauce and ají amarillo.
- Egg ribbons back in.
- Clams for the final 90 seconds.
- Green onion; serve with extra ají.
Tip. Ají amarillo paste keeps forever in the fridge and improves everything fried-rice.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.