Chili Clams
Chili Clams—tender, juicy clams with a bold, spicy kick. These **spiced clams** are stir-fried with a savory chili paste, creating a perfect blend of heat and flavor. This Chinese spicy clams recipe is ideal for seafood and spice lovers!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs ( 750g) clams
- 2 tablespoons oil
- 1 red chili (cut into pieces)
- 1 teaspoon sugar
- chopped scallions (for garnishing)
- 5 dried red chilies (seeded, or 2 fresh red chilies)
- 1/2 inch (1 cm) fresh ginger (peeled and coarsely chopped)
- 3 cloves garlic (coarsely chopped)
- 1 tablespoon bean sauce (taucheo)
Instructions
- 1
Rinse the clams, soak them in salted water for 20-30 minutes, then scrub the shells with your hands or a brush. Rinse thoroughly under cold running water and discard any cracked or damaged clams.
- 2
Pound the spice paste using a mortar and pestle or grind it with a food processor. Set aside.
- 3
Heat the cooking oil in a wok. Add the spice paste and stir-fry until aromatic. Add the clams to the wok and mix well with the spice paste. Cover the wok with its lid, about 1-2 minutes.
- 4
Add red chilies and sugar, then stir to combine with the clams. Turn off the heat, dish out, garnish with chopped scallions, and serve immediately.