Steamed Clams with Garlic and Chili

蒜蓉辣椒蒸蛤蜊

Steamed Clams with Garlic and Chili — CantoneseGuangdong home cooking.

Ingredients

• fresh clams (little neck or surf clam)
• garlic cloves, minced
• fresh red chili, sliced
• light soy sauce
• scallions, cut into strips

Instructions

1. Soak clams in salted water (1 tbsp salt per liter) for 30 minutes to purge sand. Scrub shells under running water.
2. Bring a pot of salted water to boil. Add clams and blanch for 30 seconds until shells just begin to open.
3. Arrange clams in a steamer basket. Scatter minced garlic and chili slices over the top.
4. Arrange clams in a steamer basket. Scatter minced garlic and chili slices over the top.
5. Steam over high heat for 4-5 minutes. Remove when shells have opened wide — discard any that remain closed. (Shells open wide, revealing orange flesh inside)
6. Transfer to a serving plate. Drizzle with soy sauce and sprinkle scallion strips. Pour 1 tbsp hot oil over for aroma.