Spicy and Sweet Stir-Fried Clams with Doubanjiang: A Perfect Dish for Rice or Drinks!
How to Make Stir-Fried Clams with Doubanjiang / Spicy Clam Stir-Fry / Seafood Dishes / Appetizer Recipes
Let’s make a delicious stir-fried clam dish using doubanjiang! This recipe is quick, flavorful, and perfect for any occasion.
Ingredients
- Fresh clams (purged)
- Doubanjiang (Chinese chili bean paste) 1.5 Tbsp
- Starch slurry (for thickening)
- 1 stalk green onion
- 5 cloves garlic
- 2 dried chili peppers
- 1 Tbsp sesame oil
- 2 Tbsp cooking wine (Mirin or Shaoxing wine)
For the Starch Slurry
- 2 Tbsp cornstarch
- 3 Tbsp water
- 2 Tbsp cornstarch
- 3 Tbsp water
Cooking Instructions
Step 1
First, take the clams out of the freezer. If they aren’t purged, soak them in cold water or rinse them thoroughly under running water. (If not well-purged, soaking them in saltwater for about 30 minutes can help.)
Step 2
Prepare the aromatics. Thinly slice the green onion on an angle. Remove the seeds from the dried chili peppers and chop them. Slice the garlic thinly.
Step 3
In a small bowl, combine 2 Tbsp of cornstarch with 3 Tbsp of water. Stir well to dissolve any lumps, creating a starch slurry. This will be used later to thicken the sauce.
Step 4
Now, it’s time to cook the clams. Place the clams and 2 cups of water in a pot and bring to a boil. Be careful not to use too little water, as this is needed to draw out the natural saltiness from the clams. Since doubanjiang is already salty, it’s important to taste and adjust the seasoning later.
Step 5
Once the clams start to open, turn off the heat. Overcooking can make the clams tough.
Step 6
Drain the cooked clams using a sieve, reserving the cooking liquid. This liquid is crucial for adding depth and flavor to the dish.
Step 7
You should aim for about 2 cups of clam broth. If you have less, you can add a little extra water.
Step 8
Heat a generous amount of cooking oil in a pan. Add the sliced garlic and chopped dried chili peppers, and stir-fry until fragrant. Make sure to remove the chili seeds before chopping, as they can pop and splatter in hot oil. Cook until the garlic and chilies are lightly golden.
Step 9
Pour the reserved clam broth (about 2 cups) into the pan with the garlic and chilies.
Step 10
Add 2 Tbsp of cooking wine and bring to a boil over high heat to cook off the alcohol aroma.
Step 11
Now, add 1.5 Tbsp of doubanjiang and stir to dissolve it into the sauce.
Step 12
Add the cooked clams to the pan and toss them with the sauce. If the sauce seems too thin, add a little more of the reserved clam broth to reach your desired consistency.
Step 13
Reduce the heat to medium-low. Gradually pour in the prepared starch slurry while stirring, until the sauce thickens to your liking. Aim for a glossy, slightly thickened sauce that coats the clams.
Step 14
The sauce has now reached a glossy and appropriately thickened consistency.
Step 15
Finally, add the sliced green onions and stir-fry briefly. Drizzle with 1 Tbsp of sesame oil for a fragrant finish. Your dish is ready!
Step 16
Voila! Your spicy and sweet stir-fried clams with doubanjiang are complete.
Step 17
This dish is wonderful served over hot rice as a main course, or enjoyed with a cold beer or soju as a fantastic appetizer. The chewy texture of the clams and the savory, spicy-sweet sauce are sure to whet your appetite.
