Stir-Fried Clams
Hot Dishes

Stir-Fried Clams

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Stir-Fried Clams

About This Recipe

This Spicy Stir-Fried Clams recipe is a mouthwatering dish that combines fresh clams with bold, aromatic flavors for an irresistible seafood delight. The clams are quickly stir-fried with fragrant ginger, garlic, and dried chili peppers, creating a spicy and savory base. A splash of cooking wine enhances the natural sweetness of the clams, while soy sauce and stir-fry sauce add depth and umami richness. The dish is finished with a touch of sugar to balance the heat, and fresh scallions for a bright, crisp finish. Perfectly cooked clams open up to soak in the bold flavors, making each bite juicy and bursting with spicy, garlicky goodness. Quick and easy to prepare, this dish is ideal for a flavorful weeknight meal or an impressive appetizer. Serve it hot with steamed rice to soak up the delicious sauce!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • clams 500g
The aromatics
  • ginger 20g (shredded)
  • garlic 2 cloves (crushed)
  • dried chili peppers 2-3 pieces (seeded, sliced)
  • scallions 2 stalks (chopped)
The sauce & seasonings
  • cooking wine 1 tbsp
  • soy sauce 1 tbsp
  • stir-fry sauce 1 tbsp
  • sugar ½ tsp

menu_book Directions

1
Step 1
Step 1
Rinse the clams clean, cut the ginger into shreds, crush the garlic, cut the dried chili peppers into segments after removing the seeds, and cut the scallions into pieces.
2
Step 2
Step 2
Heat oil in a pot until 60% hot, add the ginger, garlic, and chili pepper segments to stir-fry until fragrant.
3
Step 3
Step 3
Pour in the clams, add the cooking wine, and stir-fry quickly over high heat.
4
Step 4
Step 4
After the clams turn red and the shells are slightly open, add soy sauce, stir-fry sauce, and scallion segments, and continue to stir-fry.
5
Step 5
Step 5
Stir-fry until all the clam shells are open, then add sugar.
6
Step 6
Step 6
It is done.

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