Recently when I visited Chinatown,I bought 2 pounds of Little Neck Clams on sale. The Little Neck was so fresh and delicious.For me who loves spicy food,I prefer to stir-fry the clam with chili sauce instead of eaten raw or steamed..What is a little Neck? Here is the link to understand more about Little Neck Clams.
2 pounds little Neck Clams.Rinse couple of time before soak in cold water with 1 tbsp salt
1 inch old ginger,scrape the skin ,shredded thin
1 tbsp minced garlic
2 tbsp chili sauce or sambal
1 tbsp sugar
1 tbsp bean paste or taucu paste
salt to taste
handful cut cilantro
1 fresh chili pepper,sliced
2-3 tbsp oil
1:Heat skillet or wok in oil at medium heat.Add in garlic and ginger,saute until fragrant,then add in chili paste and bean paste(taucu),mix well for 30 seconds.
2:Add in sugar and salt before toss in the clean Little Neck Clams and cut pepper.Increase heat to high.Make sure to stir all the clam well with the spicy sauce until all the clams open up ,about 1-2 minutes.Do not over cooked the clams.Check the seasoning.
3:Toss in the cut cilantro,before dish out.Serve warm.