spicy fried clams

Spicy Clams in Chili Sauce: A Culinary Guide

Spicy clams in chili sauce, a beloved seafood delicacy, tantalize taste buds with their fiery, briny flavor. Here’s a simple yet authentic recipe to recreate this dish at home.

Ingredients:

500g fresh clams (soaked in salted water to purge sand), 3-4 dried chilies (sliced), 2 cloves garlic (minced), 1 thumb ginger (julienned), 2 stalks scallions (chopped), 1 tbsp soy sauce, 1 tsp sugar, 1/2 cup chicken broth, and cooking oil. For extra heat, add a spoonful of chili paste.

Steps:

1. Prep the clams: Scrub shells clean; discard any broken or open ones that don’t close when tapped.

2. Sauté aromatics: Heat oil in a wok over medium-high heat. Fry dried chilies until fragrant, then add garlic and ginger until golden.

3. Stir-fry clams: Toss clams into the wok, pouring in chicken broth. Cover and cook for 3-4 minutes, until shells pop open.

4. Season and finish: Add soy sauce and sugar, stir well. Toss in scallions, cook for 30 seconds more. Discard unopened clams.

Serve hot with steamed rice to soak up the spicy, savory sauce. Adjust spice levels to your liking, and enjoy this quick, flavorful seafood feast!