Chili Clams

Method4 steps

1. 1

   Step 1: Inspect all the live hard-shelled clams (1½ lb); discard cracked or damaged shells and any clam that stays open when gently tapped. Rinse the remaining clams with cold water, then soak them in separate cold salted water for 20–30 minutes, keeping them chilled. Scrub the shells, rinse again and drain thoroughly. Cook the cleaned clams promptly.

   Soak cleaned clams · 20 minUses 1½ lb live hard-shelled clams, in their shells · Cold water for rinsing and soaking the clams, amount unspecified; drain and discard · Salt for the clam soaking water, amount unspecified

2. 2

   Step 2: Seed all 5 dried red chilies and soften them in separate warm water, then drain. Pound or grind all the softened chilies with the peeled ½-inch ginger piece, all 3 coarsely chopped garlic cloves and all 1 tbsp taucheo into a spice paste. Keep the separate fresh red chili for finishing in step 4.

   Uses 5 dried red chilies, seeded and softened in warm water · Warm water for softening the 5 dried chilies, amount unspecified; drain · 1 piece fresh ginger, ½ inch long, peeled and coarsely chopped · 3 cloves garlic, coarsely chopped · 1 tbsp taucheo, fermented soybean sauce

3. 3

   Step 3: Heat all 2 tbsp cooking oil in a wok. Stir-fry all the spice paste from step 2 until aromatic. Add all the cleaned, drained clams from step 1 and toss to coat them with the paste. Cover and cook for 1–2 minutes, then check the shells; this is an initial check, not a guarantee that all the clams are cooked.

   First covered clam check · 1 minUses 2 tbsp cooking oil · All the spice paste made in step 2 · All the cleaned and drained clams from step 1

   
4. 4

   Step 4: Add all the separate fresh red chili (1) pieces and 1 tsp sugar to the clams and cooked paste from step 3. Stir gently and continue cooking until the clam shells open, removing opened clams to the serving dish as they finish so they do not overcook. Discard any clams that remain closed after cooking. Turn off the heat, spoon the cooked chili sauce over the clams and garnish with chopped scallions. Serve the four-portion batch immediately, with ready steamed rice if desired.

   Uses All the clams and cooked spice paste from step 3; finish cooking the shells open · 1 fresh red chili, cut into pieces · 1 tsp sugar · Chopped scallions for garnishing, amount unspecified · Ready steamed rice for serving, amount unspecified