Spicy Stir-Fried Clams
辣炒花蛤 · là chǎo huā gé
Clams stir-fried with dried chilies and garlic make a perfect beer companion.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- clams花蛤🛒 local400 g
- dried red chilies干红辣椒🏮 asian10 pieces
- garlic蒜🛒 local5 cloves
- ginger姜🛒 local3 slices
- light soy sauce生抽🏮 asian1 tbsp
- cooking wine料酒🏮 asian1 tbsp
🌶️ Adjust to your taste
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Spice level
Saltiness
Oiliness
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Instructions
1Soak clams in salted water for 30 minutes to purge sand.
🔍 Look for 30 minutesVisual: 花蛤浸泡中Clams soaking
You know it's right when: Ready
2Rinse clams thoroughly under running water.
🔍 Look forVisual: 花蛤洗净Clean clams
You know it's right when: Ready
3Heat oil and fry garlic, ginger, and dried chilies until fragrant.
🔍 Look for Medium-high 30 secondsVisual: 香气溢出Aroma rising
You know it's right when: Fragrant
4Add clams and stir-fry on high heat until shells open.
🔍 Look for High heatVisual: 花蛤开口Clams opening
You know it's right when: Opening
5Pour in soy sauce and cooking wine, toss quickly.
🔍 Look forVisual: 酱汁包裹Sauce coating
You know it's right when: Mixed
6Serve immediately while clams are hot.
🔍 Look forVisual: 热气腾腾Steaming dish
You know it's right when: Ready
Tips
- · Don't overcook or clams become tough.
- · Pick any clams that remain closed after cooking.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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