Spicy Garlic Clams
Spicy Garlic Clams
Ingredients
For the Clams
- 2 pounds clams
- 1 tablespoon salt, for soaking
- 1 teaspoon vegetable oil, for soaking
- 2 scallions, cut into 2-inch pieces
- 1 inch ginger, sliced
- 1/4 cup Shaoxing wine
For the Sauce
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 red bird's eye chili, minced
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon oyster sauce
- 1 green chili, minced, for finishing
Instructions
- 1
Prepare the clams by placing them in a large bowl. Add 1 tablespoon of salt and 1 teaspoon of vegetable oil to the water. Mix thoroughly and let the clams rest for 30 minutes to purge any sand. This is a crucial step for tender and grit-free clams.
⏱️ 30 min
- 2
Heat an empty pan or wok over medium-high heat until hot. Add the purged clams, scallions, sliced ginger, and Shaoxing wine to the pan. Cover the pan with a lid and cook for 3-5 minutes, or until all the clams have opened. Discard any clams that do not open.
⏱️ 5 min
- 3
Carefully remove the cooked clams from the pan. Rinse them thoroughly under cold water to remove any remaining grit. For presentation and easier eating, break off and remove half of each clam shell, leaving the clam meat attached to one shell.
⏱️ 5 min
- 4
Heat 2 tablespoons of vegetable oil in a clean pan or wok over medium heat. Add the minced garlic and minced red bird's eye chili. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Add the light soy sauce, dark soy sauce, salt, black pepper, and oyster sauce to the pan. Stir-fry the sauce for another 1 minute until it releases its aroma and is well combined.
⏱️ 1 min
- 6
Increase the heat to high. Add the cleaned, par-cooked clams to the pan with the sauce. Add the minced green chili. Stir-fry vigorously for 2-3 minutes, tossing constantly, until the clams are evenly coated with the sauce and thoroughly heated through.
⏱️ 3 min
- 7
Serve the spicy garlic clams immediately as a delicious appetizer or main course.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic Clams
For the Clams
- 2 pounds clams
- 1 tablespoon salt, for soaking
- 1 teaspoon vegetable oil, for soaking
- 2 scallions, cut into 2-inch pieces
- 1 inch ginger, sliced
- 1/4 cup Shaoxing wine
For the Sauce
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 red bird's eye chili, minced
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon oyster sauce
- 1 green chili, minced, for finishing
Instructions
- 1
Prepare the clams by placing them in a large bowl. Add 1 tablespoon of salt and 1 teaspoon of vegetable oil to the water. Mix thoroughly and let the clams rest for 30 minutes to purge any sand. This is a crucial step for tender and grit-free clams.
⏱️ 30 min - 2
Heat an empty pan or wok over medium-high heat until hot. Add the purged clams, scallions, sliced ginger, and Shaoxing wine to the pan. Cover the pan with a lid and cook for 3-5 minutes, or until all the clams have opened. Discard any clams that do not open.
⏱️ 5 min - 3
Carefully remove the cooked clams from the pan. Rinse them thoroughly under cold water to remove any remaining grit. For presentation and easier eating, break off and remove half of each clam shell, leaving the clam meat attached to one shell.
⏱️ 5 min - 4
Heat 2 tablespoons of vegetable oil in a clean pan or wok over medium heat. Add the minced garlic and minced red bird's eye chili. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Add the light soy sauce, dark soy sauce, salt, black pepper, and oyster sauce to the pan. Stir-fry the sauce for another 1 minute until it releases its aroma and is well combined.
⏱️ 1 min - 6
Increase the heat to high. Add the cleaned, par-cooked clams to the pan with the sauce. Add the minced green chili. Stir-fry vigorously for 2-3 minutes, tossing constantly, until the clams are evenly coated with the sauce and thoroughly heated through.
⏱️ 3 min - 7
Serve the spicy garlic clams immediately as a delicious appetizer or main course.