How to make it
Clean the fresh clams and place in boiling water until shells open. Then place clams in a large bowl with ice. Set aside.
Mix garlic, chili, parsley, onion, Lee Kum Kee Sodium Reduced Seasoned Soy Sauce, black vinegar, and wasabi, then stir well to combine. Add Lee Kum Kee Pure Sesame Oil and scallion oil.
Pour the seasoning mix evenly over the clams and stir well. Ready to serve.
Note Lee Kum Kee Sodium Reduced Seasoned Soy Sauce allows the sweetness of the clams to come through. With the aroma of the black vinegar, this dish is a mouthwatering appetizer for a sizzling summer.