Garlic Ginger Clams

• 2 Tbsp.butter
• 1.5 Tbsp. minced ginger
• 4 cloves fresh garlic, minced
• 2 Tbsp. oyster sauce
• 1 cup chicken broth
• 2 lbs. littleneck or Manila clams, rinsed and scrubbed
• 3 Tbsp. fresh parsley, chopped
• 1 small lemon, cut into wedges

See the note on clams and mussels if you haven't read it.

Melt the butter in a medium pot over medium heat. Add the ginger and garlic and cook for 2 minutes until the garlic is fragrant.

Stir in the oyster sauce followed by the chicken broth. When the broth begins to simmer, add the clams.

Cover the pot and cook for 5–7 minutes, stirring occasionally until clams have opened. Discard any closed clams. Add the parsley and give the pot a quick stir.

Transfer the clams and broth to a large serving bowl and plate the lemon wedges on the side.