Clams with Mustard and Hot Chile Oil
炝拌芥末花甲
Cooked clams on half shells are tossed with garlic, mustard seasoning and a hot chile-peppercorn oil.
Published
Ingredients
Quantities are included where specified in the original recipe.
- clams
- a littlesalt
- a littlecooking oil for soaking
- water
- scallions
- ginger
- cooking wine
- 2 spoonfulslight soy sauce
- 2 spoonfulsvinegar
- 1 spoonfuloyster sauce
- a littlesugar
- a littleMSG
- Sichuan peppercorn oil
- water for dressing
- garlic
- bird's eye chiles
- mustard seasoning (芥末)
- dried chile strips
- green Sichuan peppercorns
- hot oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Soak clams in salted water with a little oil to purge grit, as directed by the source.
- 02
Boil water with scallions, ginger and cooking wine. Add clams and cook for 3–4 minutes until they open. Rinse, drain and remove the empty half of each shell.
- 03
Mix soy sauce, vinegar, oyster sauce, salt, sugar, MSG and peppercorn oil. The source calls for water at 1:1 without identifying the ratio basis; leave that quantity for confirmation.
- 04
Add plenty of garlic, chopped chiles and a little mustard seasoning. Separately pour hot oil over dried chile strips and green peppercorns.
- 05
Add both mixtures to the clams and toss.
Illustrated Cooking Guide
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Cooking Method
Clams with Mustard and Hot Chile Oil
Cooked clams on half shells are tossed with garlic, mustard seasoning and a hot chile-peppercorn oil.
Ingredients
- clams
- a littlesalt
- a littlecooking oil for soaking
- water
- scallions
- ginger
- cooking wine
- 2 spoonfulslight soy sauce
- 2 spoonfulsvinegar
- 1 spoonfuloyster sauce
- a littlesugar
- a littleMSG
- Sichuan peppercorn oil
- water for dressing
- garlic
- bird's eye chiles
- mustard seasoning (芥末)
- dried chile strips
- green Sichuan peppercorns
- hot oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Soak clams in salted water with a little oil to purge grit, as directed by the source.
- 02
Boil water with scallions, ginger and cooking wine. Add clams and cook for 3–4 minutes until they open. Rinse, drain and remove the empty half of each shell.
- 03
Mix soy sauce, vinegar, oyster sauce, salt, sugar, MSG and peppercorn oil. The source calls for water at 1:1 without identifying the ratio basis; leave that quantity for confirmation.
- 04
Add plenty of garlic, chopped chiles and a little mustard seasoning. Separately pour hot oil over dried chile strips and green peppercorns.
- 05
Add both mixtures to the clams and toss.
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