Spicy Stir-Fried Clams

March 17, 2025 10 Minutes Medium

Nutritional Information

650 kcal
Calories
35g
Protein
20g
Carbohydrates
40g
Fat
Recipe Hot Dishes
Spicy Stir-Fried Clams

Indulge in the bold and aromatic flavors of this irresistible Stir-Fried Clams with Garlic Chili Sauce! Fresh clams are the star, cooked to perfection in a fragrant blend of scallions, ginger, garlic, and fiery Sichuan peppercorns. The dish comes alive with the addition of spicy dried chilies and a savory garlic chili sauce, creating a mouthwatering umami depth. A splash of soy sauce enhances the briny sweetness of the clams, while a touch of starch thickens the rich, glossy sauce, ensuring every bite is packed with flavor. Finished with fresh cilantro and crisp pointed peppers, this vibrant stir-fry is a perfect balance of heat, spice, and freshness. Quick to prepare yet bursting with restaurant-quality taste, it’s an ideal dish for seafood lovers craving a spicy, satisfying meal. Serve with steamed rice to soak up every last drop of the delicious sauce!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Rinse the fresh clams and set them aside.
2
Step 2
Cut the scallions into strips or slices, slice the ginger, cut the garlic into slices, break the cardamom into granules, remove the stems of the Sichuan peppercorns, and cut the pointed peppers into small pieces. Set them aside.
3
Step 3
Start stir-frying by preheating the wok, then add 1-2 tablespoons of cooking oil. When the oil is hot, add the scallions, ginger, garlic, Sichuan peppercorns, and dried chili peppers. Stir-fry until fragrant, then add the clams. Do not stir-fry immediately. Add the prepared garlic chili sauce and a small amount of water to the wok. Stir-fry the sauce and oil evenly, then wait for the clams to open. Add the cut pointed peppers and cover the wok with a lid. After about 1 minute, the clams should open. Add about 1 tablespoon of soy sauce and stir-fry. The sauce should now be visible at the bottom of the wok.
4
Step 4
Finally, according to personal preference, mix the starch with a small amount of water and pour it into the wok along the edge. Stir-fry and add scallions and cilantro. This is the finished product, as the sauce will now stick to the clams.

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