Spicy River Clam Meat
Spicy River Clam Meat Recipe (with pictures, 6 steps). After buying the clams, place them in a basin of water with a little salt for two or three days to allow them to expel any impurities. Insert a small knife into the clam shell at the joint, open the shell, remove the clam meat, remove the gills, and clean out the internal organs.
Method
- 01
Step 1
After buying the clams, put them in a basin of water, sprinkle with a little salt, and keep them for two or three days to allow them to expel the impurities inside. Insert a small knife into the clam's shell at the joint, open the shell, remove the clam meat, remove the gills, and clean out the internal organs.
- 02
Step 2
The flesh of the clam's foot is firm; pound it several times with a rolling pin to loosen the meat.
- 03
Step 3
Slice the ginger and chop the chili peppers.
- 04
Step 4
Cut the cleaned clam meat into thin strips.
- 05
Step 5
Heat peanut oil in a wok, add ginger and Sichuan peppercorns and stir-fry until fragrant. Add river clam meat and chili peppers and stir-fry over high heat.
- 06
Step 6
Add salt. The river clam meat will release juices during stir-frying; stir-fry over high heat until the juices are reduced. Although river clams are delicious and nutritious, they are considered cooling in nature and should not be consumed by those with colds, weak spleen and stomach, or diarrhea.
Nutrition
Nutrition has not been calculated for this recipe.