Main ingredients 🥩
clamsCheongyang chili peppersgarlicgingergreen onionwater celerychili seed powderSichuan pepper powdersoy saucegochujangoyster saucesugarlemon juiceblack peppersesame oilcooking oilwater
Striker Chef's Spicy Stir-fried Clams
A highly addictive spicy clam stir-fry appetizer recipe infused with the numbing heat of chili seeds and Sichuan pepper, perfect with beer.
🙋 Recommended for
- ⭐ Those who want to easily make a high-quality Sichuan-style clam stir-fry appetizer at home and enjoy a solo drink.
- ⭐ Those who want to taste the harmony of numbing spiciness and fragrant water celery.
Ingredients needed 🛒2 servings
- 500g cleaned clams
- 5 Cheongyang chili peppers
- 5 cloves garlic
- 1 piece ginger
- 1 stalk green onion
- 1 handful water celery
- 1 tbsp chili seed powder
- a pinch of Sichuan pepper powder
- 1 tsp soy sauce
- 1 tbsp gochujang
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp lemon juice
- a pinch of black pepper
- 1 tbsp sesame oil
- enough cooking oil
- water to barely cover
Recipe 🍳
- Add cooking oil to a pan, pour in the cleaned clams and enough water to barely cover, cover with a lid, and bring to a boil.
- When the clams start to open and are slightly cooked, separate the clams and the clam broth.
- Roughly chop the garlic and ginger. Slice the green onion and Cheongyang chili peppers into small pieces. Separate the water celery stalks and leaves, and slice them.
- Add a generous amount of cooking oil to a new pan. First, add the chopped garlic and ginger and stir-fry over medium heat until fragrant.
- Add the chili seed powder and Sichuan pepper powder, stir-frying as if making chili oil. Then add the sliced green onion and Cheongyang chili peppers to release the spicy aroma.
- Add the soy sauce, gochujang, oyster sauce, and sugar in the specified amounts. Stir-fry, then add the reserved clam broth to barely cover, and bring the sauce to a boil.
- Once the sauce boils, add the hard water celery stalks and the clams. Stir-fry and reduce the sauce until it coats the clam shells and meat.
- Finally, add the water celery leaves, lemon juice, black pepper, and sesame oil. Gently mix, turn off the heat, and finish.
- Boil clams with water, then separate clams and broth.
- Chop garlic, ginger, and vegetables; separate water celery stalks and leaves.
- Stir-fry garlic, ginger, chili seed powder, Sichuan pepper, and vegetables in oil to release spicy aroma.
- Boil seasoning and clam broth, then add clams and water celery, stir-fry and reduce until done.
Cooking tips 💡
- If clams are boiled too long, they become tough. As soon as they open, remove them and stir-fry again in the sauce to keep them tender.
- When frying chili seed powder in oil, it can easily burn. Be careful to use low or medium heat to release the aroma without burning.
- The lemon juice added at the end balances the strong spiciness and exotic flavors, giving a clean finish.
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