Stir-fried Savory Clams

Savory Clams are very popular in China and Taiwan but they are not commonly found in Malaysia or the United States. These clams are extra succulent, tender, and perfect for stir-frying as they don’t turn rubbery even if they are over-cooked.

Ingredients

• 1 lb Savory Clams
• 2 inches of fresh ginger (cut into thin strips)
• 5 birds’ eye chilies (pounded)
• 2 teaspoons of chili paste
• Oyster sauce to taste
• ♥♦♥♦Chili Paste: A handful of dried chilies
• 2 tablespoon of cooking oil
• Water

Directions:

Grind the dried chilies and cooking oil in a blender.

Add a little water while blending.

Heat the wok, pour some cooking oil and stir-fry the chili paste for about 3 minutes.

Set aside.

For the clams, heat the wok and add in some cooking oil.

When the wok is heated, add ginger strips and fry them until they become aromatic.

Add in the chili paste, clams, bird’s eye chilies, and oyster sauce.

Once all the clams are opened, serve hot on a plate.

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