Spicy Stir-Fried Clams

Spicy Stir-Fried Clams

　　 Spicy Stir-Fried Clams is one of Qingdao’s most well-known signature dishes, often seen on streets and alleys throughout the city. It’s affordable, refreshingly spicy, and delicious—pair it with an ice-cold Tsingtao beer, and you can just lounge on a stool, savoring a carefree summer.

　　 Cooking Tips for Spicy Stir-Fried Clams

　　 Heat a bit of oil in the pan (not too much), sauté the prepared seasonings, then add the clams and stir-fry over high heat. This is when you add cooking wine—to remove the fishy smell and to “get the clams drunk” so they open their shells, allowing the meat to cook through and absorb the flavors.

　　 Ingredients for Spicy Stir-Fried Clams:

　　 500g fresh clams

　　 Seasonings for Spicy Stir-Fried Clams:

　　 Scallions, ginger, garlic, dried red chili peppers, Sichuan peppercorns, salt, chicken bouillon, a little soy sauce, 2 tablespoons of cooking wine

　　 Detailed Steps for Making Spicy Stir-Fried Clams:

　　 1. Place live clams in a basin filled with water for 2–3 hours to let them expel all the sand. This ensures better texture.

　　 2. Prepare the seasonings: chop one large scallion into small sections, use 2–3 slices of ginger, crush 3 garlic cloves, and adjust chili peppers and Sichuan peppercorns to taste.

　　 3. Drain and rinse the clams, then pat them dry.

　　 4. Heat a bit of oil in the pan (not too much), sauté the prepared seasonings, then add the clams and stir-fry over high heat. Add cooking wine to remove the fishy smell and to help the clams open their shells, letting the meat cook through and absorb the flavors.

　　 5. Once all the clams have opened, add 2 small spoons of soy sauce, a little salt and chicken bouillon, stir well, and it’s ready to serve.

　　 Tips:

　　 1. To help the clams expel more sand, add a little salt to the water—they’ll purge faster and more thoroughly.

　　 2. Don’t stir too frequently—give each clam enough time to heat up. Stir roughly every 5–10 seconds without using too much force. Look— the clams are starting to open their mouths and smile.

　　 3. As soon as all the clams have opened, it’s done—don’t overcook, or the meat will become tough and lose its texture. Important: Wait until the pan is fully hot before adding the clams, stir-fry over high heat, no need to add extra salt. Remember this!!!

　　Characteristics: Not very spicy at first, but the heat gradually builds up, leaving a lingering aftertaste.

　　Price: Around 18 RMB

　　Chef’s Recommendation: The freshest and plumpest are the local Hongdao clams. Recommended restaurants include Sisters’ Vegetable Garden, Sunshine Jiari Hotel, and others.