Mild Chili Clams
Author: 
 
Adapted from Chef Martin Yan's Fiery Chili Clams
Ingredients
  • 1 kg large clams
  • 2 slices ginger
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 tbsp chopped green onions
Seasonings
  • ¼ beef broth cube dissolved in ¼ cup water
  • ¼ cup tomato ketchup
  • 1 tbsp chili garlic sauce
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tbsp white sugar
Directions
  1. Combine seasoning ingredients in a bowl; set aside
  2. Heat olive oil in a hot wok.
  3. Add ginger and garlic. Saute until fragrant.
  4. Add the clams, seasoning, and green onion. Mix well.
  5. Cover and cook until the clams open, 6-8 minutes depending on the size of the clams.
  6. Serve over noodles, pasta, or rice.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2017/04/mild-chili-clams-interview-with-chef-martin-yan/