Stir-Fried Clams
Garlic and Chili
Discover the secret to making tender, juicy stir-fried clams at home with a rich, savory garlic and chili sauce, dry-cooked to preserve their natural sweetness.
Stir-fried clams with garlic and chili is a classic and popular dish known for its bold aromatics and tender seafood texture. By utilizing a unique dry-cooking method before tossing them in a flavorful sauce, you lock in the natural juices and prevent the clams from becoming rubbery. It brings restaurant-quality coastal flavors straight to your home kitchen.
Ingredients
- 1 kg fresh clams
- 1 tbsp salt
- 1 tbsp cooking oil
- 1 head minced garlic
- 4-5 small red chili peppers
- 1 tsp salt
- 1 tsp chicken bouillon
- 1 tsp white sugar
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 cup water-starch slurry
- to taste fresh coriander
- to taste scallion sections
Instructions
- 1Soak and clean the clams
Place the clams in a ceramic bowl, add a spoonful of salt, cooking oil, and clean water, then let them soak for an hour to purge sand. Alternatively, use warm water for 10 to 15 minutes to speed up the process if you are pressed for time.
Tip: Adding a bit of oil and salt helps stimulate the clams to spit out sand much faster. - 2Dry cook the clams
Transfer the soaked clams directly into a dry wok without adding any oil or water. Cover and cook for about 3 minutes until all the clams naturally open up to keep them tender and preserve their sweet juices.
Tip: Do not add liquid or oil; dry-cooking lets them open in their own natural broth. - 3Reserve the clam broth
Carefully pour out and save the extremely sweet natural clam broth from the wok into a ceramic bowl for later use in the sauce.
Tip: Save every drop of this flavorful broth as it forms the savory base of the dish. - 4Sauté aromatics
Heat oil in the wok, add minced garlic and small red chili peppers, and stir-fry over high heat until fragrant.
Tip: Stir-fry quickly over high heat so the garlic becomes aromatic without burning. - 5Build the sauce
Pour the reserved clam broth into the wok with the fried garlic and chili, then add salt, chicken bouillon, white sugar, light soy sauce, and oyster sauce. Boil over high heat to release the rich aromas.
Tip: Combining the savory clam broth with seasonings creates an intensely flavorful sauce.
