Aha Bujang's Spicy Steamed Clams
Sichuan-style steamed clams stir-fried in a spicy sauce made with doubanjiang, cheongyang chili peppers, and minced garlic
Ingredients needed 2 servings
Recipe
Cooking tips
- Heating chili oil at too high a temperature for too long will cause its aroma to dissipate, so it's best to lower the heat after preheating before adding the oil.
- The clams release their own salty liquid, so there's no need to add extra salt for proper seasoning.
- If there's some sauce left, it's great to boil somyeon noodles and mix them in as an extra, or to add rice to the sauce.
Recommended for
- Those who want to make a spicy, flavorful seafood snack with simple ingredients.
- Those who love the combination of clam umami and spicy doubanjiang sauce.
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