Spicy clams (辣炒花甲) are a beloved, fiery dish perfect for seafood lovers. Here’s a simple yet flavorful recipe to recreate this restaurant favorite at home.
Ingredients:
1 kg fresh clams (soaked in salted water to remove sand), 2 tbsp cooking oil, 4-5 dried chilies (sliced), 1 tbsp minced ginger, 2 cloves minced garlic, 1 green onion (chopped), 1 tbsp light soy sauce, 1 tsp dark soy sauce (for color), 1 tsp sugar, 1 tbsp Shaoxing wine (or dry white wine), and a pinch of Sichuan peppercorn (optional).
Steps:
1. Prep the clams: Soak clams in salted water for 2 hours, then rinse thoroughly. Discard any open clams that don’t close when tapped.
2. Stir-fry aromatics: Heat oil in a wok over medium-high fire. Add dried chilies, ginger, garlic, and Sichuan peppercorn. Stir-fry until fragrant (30 seconds).
3. Cook the clams: Toss in clams and stir-fry for 1 minute. Pour in Shaoxing wine and cover for 2 minutes, until clams open.
4. Season: Add light/dark soy sauce and sugar. Stir well, then cook for another minute until sauce thickens slightly.
5. Finish: Garnish with chopped green onions. Serve hot with steamed rice.
Tip: For extra heat, add a spoonful of chili bean paste. Avoid overcooking to keep clams tender. Enjoy this umami-rich, spicy delight!
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