Stir-Fried Baby Clams with Garlic and Chili

Ingredients (Serves 3–4)

• 500g (1 lb) baby clams (cleaned and rinsed)

• 3 cloves garlic, minced

• 1 tablespoon ginger, minced

• 2–3 red chilies, sliced

• 2 green chilies or green bell pepper, sliced

• 2 tablespoons vegetable oil

• 2 tablespoons oyster sauce

• 1 tablespoon soy sauce

• 1 teaspoon dark soy sauce (optional, for color)

• 1 tablespoon sugar

• ½ teaspoon black pepper

• 2 tablespoons water

• 1 teaspoon cornstarch + 1 tablespoon water (slurry)

• 2 stalks green onions, cut into 2-inch pieces

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Instructions

Step 1: Clean the Clams

1. Soak clams in salted water for 1–2 hours to remove sand.

2. Rinse thoroughly and drain.

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Step 2: Stir-Fry Aromatics

1. Heat oil in a wok over medium-high heat.

2. Add garlic and ginger. Stir-fry until fragrant (about 20 seconds).

3. Add red and green chilies. Stir briefly.

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Step 3: Cook the Clams

1. Add clams to the wok.

2. Stir-fry for 2–3 minutes.

3. Add oyster sauce, soy sauce, dark soy sauce, sugar, black pepper, and water.

4. Cover and cook for 3–5 minutes until clams open.

⚠️ Discard any clams that do not open.

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Step 4: Thicken the Sauce

1. Pour in cornstarch slurry.

2. Stir until sauce thickens and coats the clams.

3. Add green onions and toss quickly.

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Serve

• Serve hot with steamed rice.

• Garnish with extra chili for more spice.

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Tips

• Cook on high heat for best flavor.

• Do not overcook or clams will become rubbery.

• You can add a splash of rice wine for extra aroma.