Thai Chili Clams Stir-fry Recipe

I am such a huge lover of seafood, clams included.  How about you? Clams are very easy to cook but do note that you should get good quality and fresh ones as clams can become 'off' pretty quickly.  Hence, it is quite important to use live clams especially for simple stir-fries such as today's feature.  For today, I cheated quite a bit and used a Thai chili stir-fry sauce from Yuen Chun.  As usual, I added garlic, chili peppers and some ginger slivers to up the notch a little.  You can also add some Chinese rice wine for added fragrance as is my usual practice with seafood.



If you like spicy seafood dishes, I am pretty sure you will love these.  Do give this a try the next time you crave for some clams.  This dish can also be done under 15 minutes for the actual cooking so why not right?



This post is part of my Yuen Chun recipes, an ongoing project on this blog.

Serving suggestion: with steamed rice

Serves 2

Ingredients:

500g live clams, cleaned and rinsed
4 cloves garlic, minced
3 bird's eye chili peppers, sliced
3 slices of ginger, slivered
3 tablespoons Thai stir-fry sauce
1 teaspoon light soy sauce
Dash of Chinese rice wine

1 stalk green onion, sliced (for garnish, optional)

Method:

Firstly, heat up your wok until almost smoking.  Add 3 tablespoons oil and swirl to coat.  Turn heat to low.

Add garlic, ginger and chili peppers.  Fry until fragrant.

Add the Thai sauce.  Turn heat to high.  Add in the clams.  Stir fry for a bit.  Add in the rest of the seasoning ingredients.  Add about 2 tablespoons of water.  Allow to boil and turn heat to medium.  Cover for about 5 minutes.  Remove cover and stir-fry the clams for a bit more.  Once the clams all open up, they are cooked.

Remove from wok and serve immediately.  Garnish with some sliced green onions if desired.

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