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Stir-Fried Razor Clams — finished dish, ready to serve.

Stir-Fried Razor Clams in Spicy Bean Sauce

【爆炒蛏子】C位出道 · pan chinese cuisine

90 min total0 min cooking10 stepssavory

As the weather warms up, street-food stalls come back to life, and flash-fried seafood is always a staple there. Making it at home tastes just as good — plump meat in a savory, spicy sauce — and is a healthier option for the family.

Rosa Delgado's profile photoRosa DelgadoThird-generation Tex-Mex cook learning my abuela's tamales before it's too late. Masa is a living thing, y'all. Also deep in a sourdough phase I can't explain.

Nutrition & allergens

Contains:SoyWheat

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (4 servings)

Energy (kcal)
Unknown
Protein (g)
Unknown
Fat (g)
Unknown
Carbs (g)
Unknown
Sodium (mg)
Unknown

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

Techniques you'll use

Steps

  1. 1

    Step 1120 min

    Stir-Fried Razor Clams — step 1 visual checkpoint.

    Soak the razor clams for one to two hours ahead of time, then rinse them thoroughly several times.

    ✅ Done when: The clams have soaked for 1-2 hours and the rinse water runs clear.

  2. 2

    Step 2

    Stir-Fried Razor Clams — step 2 visual checkpoint.

    Slice the chili peppers, and mince the scallion, ginger, and garlic.

    ✅ Done when: The peppers are sliced and the aromatics are evenly minced.

  3. 3

    Step 31 min

    High heatBlanching (chao shui) ↗
    Stir-Fried Razor Clams — step 3 visual checkpoint.

    Blanch the razor clams in boiling water for 1 minute, then remove and drain well.

    ✅ Done when: After 1 minute in boiling water, the clams are drained of excess water.

  4. 4

    Step 4

    Low heatChili-oil infusion ↗
    Stir-Fried Razor Clams — step 4 visual checkpoint.

    Heat oil in the wok, add the doubanjiang, and stir-fry over low heat until the red oil comes out.

    ✅ Done when: The oil turns red from the chili bean paste.

  5. 5

    Step 51 min

    Stir-frying ↗
    Stir-Fried Razor Clams — step 5 visual checkpoint.

    Add the chili peppers and stir-fry for half a minute until fragrant.

    ✅ Done when: The peppers are aromatic after about 30 seconds of stir-frying.

  6. 6

    Step 61 min

    High heatStir-frying ↗
    Stir-Fried Razor Clams — step 6 visual checkpoint.

    Add the razor clams and stir-fry for 1 minute.

    ✅ Done when: The clams are evenly coated and heated through after 1 minute.

  7. 7

    Step 71 min

    High heatStir-frying ↗
    Stir-Fried Razor Clams — step 7 visual checkpoint.

    Add the garlic chili sauce, minced garlic, and minced ginger, and stir-fry for 1 minute.

    ✅ Done when: The garlic and ginger are fragrant after 1 minute of stir-frying.

  8. 8

    Step 8

    Stir-Fried Razor Clams — step 8 visual checkpoint.

    Pour in the cooking wine, light soy sauce, and umami soy sauce, and stir to combine evenly.

    ✅ Done when: The sauces are evenly distributed throughout the clams.

  9. 9

    Step 9

    Stir-Fried Razor Clams — step 9 visual checkpoint.

    Add the minced scallion, toss to combine, and turn off the heat.

    ✅ Done when: The scallions are evenly mixed in and the heat is off.

  10. 10

    Step 10

    Stir-Fried Razor Clams — step 10 visual checkpoint.

    The dish is ready — color, aroma, and flavor all in place. Serve with a bowl of rice.

    ✅ Done when: The finished dish is glossy, fragrant, and ready to serve.