Spicy Sichuan-Style Stir-Fried Clams
Perfect for Housewarming Parties, Guest Gatherings, or as a Delicious Drink Appetizer! Sichuan-Style Stir-Fried Clams with Doubanjiang (Noodles are a Must!)
Today, we’re making a spicy and savory Sichuan-style stir-fried clam dish using fresh, seasonal clams. The rich flavor of doubanjiang sauce combined with fresh clams is exceptional, offering a wonderful chewy texture that makes it perfect for a housewarming celebration, a special guest meal, or a simple yet impressive appetizer to enjoy with drinks. Don’t forget to boil some noodles to go along with it for a truly satisfying meal!
Main Ingredients- 500g fresh clams (in shells)
- 80g shelled clam meat
- 1/4 stalk of green onion or the white part of a leek
- 5 cloves garlic
- 1/2 inch fresh ginger
- 5 dried red chili peppers (peperoncino)
- Noodles for 2 servings
- 2 Tbsp Doubanjiang (spicy broad bean paste)
- 1 Tbsp cooking wine (like Mirin or Shaoxing wine)
Cooking Instructions
Step 1
First, prepare the aromatics to infuse a fragrant flavor. Chop the green onion or leek into large pieces for making scallion oil. Thinly slice the garlic cloves. Finely julienne the fresh ginger. Roughly crush or chop the dried red chilies to add a spicy kick. (Adjust the amount of chilies to control the heat level.)
Step 2
Ensure the fresh clams are thoroughly purged of sand. Then, blanch them in boiling water just until they open their shells. This method helps retain the clams’ natural savory broth while cooking them.
Step 3
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Add the chopped green onions, sliced garlic, julienned ginger, and crushed red chilies. Stir-fry slowly until the aromatics release their fragrance into the oil, creating a flavorful base. Be careful not to burn them; cook until they turn a light golden brown.
Step 4
Once the fragrant oil is ready, push the aromatics to one side of the pan. Add the doubanjiang (2 Tbsp) and cooking wine (1 Tbsp) to the cleared space and stir-fry them briefly. Stir-frying doubanjiang in oil enhances its umami flavor. Then, mix everything together to create the sauce.
Step 5
Add the shelled clam meat (80g) to the sauce and stir-fry quickly over medium heat. Clam meat cooks very fast, so stir continuously to coat it evenly with the sauce and prevent burning.
Step 6
When the clam meat is partially cooked, add all the blanched clams in their shells (500g) and stir-fry together until the sauce coats them evenly. Avoid overcooking on high heat, as this can make the clams tough. Aim for a quick stir-fry.
Step 7
While stir-frying, if needed, you can briefly remove the cooked clams. Add a splash of water or clam broth (about 1-2 ladlefuls) to the pan with the sauce and let it simmer slightly to create a bit of sauce. Then, return the clams to the pan and give it a final quick stir. This ensures the sauce is well-absorbed into all the ingredients, resulting in moist and delicious stir-fried clams.
Step 8
Finally, we highly recommend serving this dish with freshly boiled noodles! Mixing the noodles with the rich sauce from the stir-fried clams is incredibly delicious. You can also add chopped green onions or chilies to taste.
