Stir-Fried Clams
Chili and Garlic
Make restaurant-style juicy and tender clams at home with this foolproof steaming trick, tossed in a savory, aromatic garlic and chili sauce.
Stir-frying clams directly in a wok can often make them tough and unappealing. By first steaming the clams in their own natural juices with a splash of cooking wine, you lock in maximum umami flavor and tender texture before coating them in a rich, aromatic garlic and chili sauce.
Ingredients
- 1 kg fresh clams
- 1 tbsp salt
- 1 tbsp cooking oil
- 1 tbsp cooking wine
- 1 tbsp minced ginger
- 2 tbsp minced garlic
- 2 spicy red chilies
- 2 stalks green onions
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 0.5 tsp chicken bouillon
- 0.5 tsp salt
- 1 tsp sugar
- 1 tsp starch
Instructions
- 1Soak and Purge the Clams
Place fresh clams in a bowl of water, then add a spoonful of salt and cooking oil to help them purge sand and impurities over the course of one hour.
Tip: Adding cooking oil along with salt creates a thin layer on the surface that encourages clams to expel sand faster. - 2Steam the Clams in the Wok
Place the cleaned clams directly into an empty wok without adding water or oil. Add a spoonful of cooking wine to eliminate fishiness, cover with a lid, and steam for three minutes until they open up, retaining their natural juices and tender texture.
Tip: Steaming the clams in their own juices instead of boiling them in water locks in their natural flavor and keeps them tender. - 3Cover and Steam Until Open
Cover the wok with a lid and steam the clams for about three minutes until they all open up naturally, releasing their flavorful juices.
Tip: Keep a close eye on the time so the clams do not overcook and become rubbery. - 4Reserve the Clam Broth
Pour out and reserve the savory clam broth left in the wok after steaming. This liquid will be used to build a rich and flavorful sauce base.
Tip: Do not throw away this broth, as it contains the natural umami essence of the fresh clams. - 5Prepare the Sauce Mixture
In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, chicken bouillon, salt, sugar, starch, and the reserved clam broth, stirring well to blend.
Tip: Adding starch to the sauce ensures it thickens nicely and coats the clams evenly during the final stir-fry.
