Chili Clams
Chili Clams Recipe – The briny and sweet flavours of clams pair perfectly with the spicy chili and bean sauce in this chili clams recipe.
Servings: 4 people
Calories: 101kcal
Ingredients
- 1 1/4 lbs (3cm) clams scrubbed and rinsed
- 2 tablespoons oil
- 2 tablespoons water
- 1 tablespoon sugar
- 2 stalks scallions cut into short lengths
Spice Paste:
- 5 dried red chillies deseeded, or 2 fresh red chilies
- 1/2- inch (1cm) fresh ginger, peeled
- 3 cloves garlic
- 1 tablespoon bean sauce taucheo
Instructions
- Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
- Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
- Add the clams into the wok and blend well with the spice paste.
- Add the water and sugar and stir continuously. Add the scallions.
- As the clams open up, transfer each and everyone of them out into a serving ware as they open. Clams don't cook at the same time, so do not overcook the ones which has opened up or it will turn rubbery.
- If there are any un-opened clams, discard. Serve the chili clams immediately with steamed white rice.
Nutrition
Serving: 4people | Calories: 101kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 130mg | Sugar: 3g