Mild Chili Clams
Adapted from Chef Martin Yan’s Fiery Chili Clams
Ingredients
Scale
- 1 kg large clams
- 2 slices ginger
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 3 tbsp chopped green onions
Seasonings
- 1/4 beef broth cube dissolved in 1/4 cup water
- 1/4 cup tomato ketchup
- 1 tbsp chili garlic sauce
- 1 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp white sugar
Instructions
- Combine seasoning ingredients in a bowl; set aside
- Heat olive oil in a hot wok.
- Add ginger and garlic. Saute until fragrant.
- Add the clams, seasoning, and green onion. Mix well.
- Cover and cook until the clams open, 6-8 minutes depending on the size of the clams.
- Serve over noodles, pasta, or rice.