- 400g clams
- 30g fresh red chili
- 15g chives
- 15g sliced ginger
- seasoned soy sauce for seafood
- Use choose alive clam to cook. Because dead clam meat can cause food poisoning.
- Make sure clams have spit out sands and mud. You know, eating sands is a terrible experience. You can soak clam in brine for a longer time and shake them for a while. It helps to clear the sands and mud in clams.
Soak clams in a light brine for a half day (or buy claims which have already spit sand), raise, clean, and drain. Set aside.
Add the soy sauce for seafood. And adjust the taste with salt. Evenly stir-fry for a minute. Serve hot.