Ingredients
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750 g clams
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minced garlic
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sliced ginger
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6 dry red peppers
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sliced green onions
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2 tablespoon cooking oil
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2 tablespoon cooking wine
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1 tablespoon oyster sauce
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1/2 tablespoon sugar
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1/3 tablespoon cornstarch
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1/3 tablespoon salt
Directions
Tips:
The biggest problem with cooking clams is the sand in the shell. If you do not clean it throughout, eating clams would be so disappointed. There are many ways to remove sand. Some people even say that put rusty kitchen knife and clams into the water, can remove the sand. I tried, but it is not good. And every family use stainless steel kitchen utensils, finding a rusty one is more difficult nowadays.
There are three methods I tested personally and they are effective:
- Immerse in sesame oil: Add sesame oil and salt to the water, then immerse clams in the water for 2-3 hours. The best temperature for the water is 20 degree. Using 20-degree water can make clams cleaner. It would be faster as well since clams would likely to spit out more sands in this temperature. Make sure you have enough time to do this.
- Shake clams: Use a large pot, cover with the lid. Add a little water and put the clam in, it. Keep shaking it for 2 minutes. Pour out the water. In this way, the clams will spit out the sand as well. Wash it and repeat 2 more times until it is clean.
- Blanching: For fried clams dishes, simply blanch clams for 1 minute, then remove clams from hot water. Rinse with cold water until clean. This method is a fast and effective method. It can remove the sand throughout. But it is not recommended for making clams soup since the fresh taste would be lost when blanching.
Steps
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1
Done
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Put clams in clean water. Add a tablespoon of salt and sesame oil. Clams will spit mud and sand. During this time, you can prepare sauce, and slice onions and garlic. After immersing for 1-2 hours, shake clams for a while to let them split out more sand and mud. |
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2
Done
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Slice dry red peppers. Prepare garlic slices, ginger shreds, cut green parts of scallions (You can use chives if you like) |
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3
Done
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After cleaning the clams several times, cover the pot and blanch the clams for 1 minute. |
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4
Done
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Blanch clams until shell open, then rinse with cold water thoroughly until clams clean. Drain and set aside. |
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5
Done
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Add the oil and saute the garlic slices and ginger until fragrant. Add dried red pepper and saute for a while. Then add the clams. |
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6
Done
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Cook clams and other ingredients for 2-3 minutes. Then add light soy sauce (first) and rice wine. |
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7
Done
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Add oyster sauce, sugar and stir-fry evenly. Taste to see whether it need to add more salt. If the taste is light, add chicken powder. |
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8
Done
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Mix 1 tablespoon cornstarch with 2 tablespoons water to make a cornstarch mixture. Pour over the cornstarch mixture into the pot. |
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9
Done
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Add sliced scallions, stir well. Serve and enjoy. |
