Chili Clams

Rinse the clams under cold running water, then soak in a bowl of cold salted water for 20–30 minutes to help them release sand and grit. For extra-clean clams, add a splash of vinegar to the soaking water to help the shells open slightly (rinse well afterward).

Scrub the clam shells clean with your hands or a brush, then rinse thoroughly under cold running water. Discard any clams that are cracked, damaged, or stay open when gently tapped.

Pound the dried red chilies, ginger, garlic, and bean sauce (taucheo) into a spice paste using a mortar and pestle, or grind in a food processor. Set aside.

Cut the fresh red chili into pieces and set aside with the oil, sugar, and chopped scallions so everything is ready before cooking.

Heat the oil in a wok over high heat until shimmering.

Add the spice paste and stir-fry until fragrant and aromatic, about 1 minute.

Add the clams to the wok and toss well to coat evenly in the spice paste.

Cover the wok with its lid and cook for 1–2 minutes, until the clams begin to open — you'll hear a soft popping sound as the shells release steam.

Add the fresh red chili pieces and sugar, then stir to combine with the clams.

Keep cooking, about 5 minutes total, until all the clam shells have opened; discard any clams that remain closed.

Turn off the heat and dish the clams out onto a serving plate.

Garnish with chopped scallions and serve immediately while hot.