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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Remove sand from clams. Soak them in 3% saltwater (9g salt to 300ml water) for 3 hours. Cover the container and keep it in a dark place for about 3 hours to let them spit out sand.
Watch out
Clams may spew water and wet the surrounding area
it is recommended to place a towel under the container
After sand removal, rub the clams against each other to thoroughly clean the dirt on the shells, and drain the water. Next, peel 1 clove of garlic, remove the core, and mince it into fine pieces.
Watch out
Clams must be scrubbed thoroughly against each other, otherwise residual sand will ruin the texture.
When adding clams, water may splash upon hitting hot oil; be careful and stand to the side.
Add 1 tablespoon of olive oil to a frying pan and heat. After the oil is hot, add the minced garlic and 1 dried chili and stir-fry. Once the garlic becomes fragrant, add 250g of clams and briefly stir-fry until coated in oil.
local_fire_departmentmedium-low heatWatch out
The oil must not be too hot when adding garlic, otherwise the minced garlic will burn and turn bitter quickly.
Add 50ml of cooking wine and 20ml of water, immediately cover with a lid, and cook over medium heat for about 2 to 3 minutes until all clams open.
local_fire_departmentmedium heat, about 2 to 3 minutesWatch out
You must cover the lid immediately to steam with the vapor, otherwise the alcohol will evaporate too fast and clams won't open properly.
Once all clams are open, add 10g of butter and 1/2 teaspoon of soy sauce, shake the pan lightly to combine well. Continue until the butter completely melts and emulsifies with the broth, coating the clams evenly.
local_fire_departmentmedium-low heatWatch out
Do not cook over high heat after adding butter, otherwise the butter fat will separate and ruin the texture.
Use oven mitts when moving the hot frying pan to prevent burns.
Transfer the cooked clams to a plate, sprinkle with some chopped green onion as desired, and enjoy the delicious soup and clams.
Watch out
The pan and broth are extremely hot
be careful to avoid burns when plating
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