Traditional Chinese Surf Clam Recipe: Guey Fey Bong

Experience the tantalizing flavors of the sea with our exquisite Guey Fey Bong (Surf Clam) - Chinese Preparation. A beloved delicacy in Chinese cuisine, this dish showcases the natural sweetness and delicate texture of fresh surf clams, expertly prepared to create a truly unforgettable culinary experience.

Traditional Chinese Surf Clam Recipe: Guey Fey Bong

Guey Fey Bong is a popular seafood dish in Chinese cuisine, particularly valued for its delicate flavor and firm, slightly chewy texture. The name refers to a preparation of the surf clam, a bivalve mollusk that has long been a staple in East Asian coastal cuisines.

The most common preparation of surf clams in China is a simple one that highlights the natural qualities of the clam. It's often stir-fried with aromatics like garlic, ginger, and scallions, and a savory sauce, often with fermented black beans, soy sauce, and a touch of chili. This method of cooking, known as "stir-frying" (炒, chǎo), is a fundamental technique in Chinese cuisine that allows for rapid cooking to preserve the ingredient's freshness and texture.

Serves: 1

Ingredients

  • 1 Piece Live Surf Clam
  • Soy sauce – ¼ cup
  • Minced Garlic – 2 tablespoons
  • Cooking Oil (Sesame or Olive Oil) – 3 tablespoons
  • Scallions - 1 stock
  • Optional: Thin white rice noodles – ¼ cup

Preparation

  1. Bring a pot of water to a rolling boil.

  2. While the water is warming up, shuck your live surf clam to remove the meat. See above for instructions on how to shuck your live surf clam and clean it.  Rinse the shells and set them aside for later.

  3. Use a sharp knife to slice the foot, mantle and siphon, and adductor.

  4. Quickly blanch the clam parts in the boiling water for 12-15 seconds - be careful not to overcook the clam. 

  5. Use a slotted spoon to remove the clam parts out of the water and place on the clam shells.

  6. In a separate sauté pan, cook the soy sauce and minced garlic in cooking oil.  If you are using rice noodles, add to the sauce pan and saturate.  Wait for it to garlic to brown and the soy sauce to start bubbling, this should only take a few minutes. 

  7. Pour the sauce onto the clams in the shell.  Garnish with slice scallion.

  8. Serve and enjoy!