Spicy Blood Clam Salad
Fresh blood clams meet a spicy, tangy sauce. Each bite bursts with sweet and mild heat, making this the ultimate party appetizer.
Ingredients
11 items- Blood clams 500g (1.1 lbs)
- Ginger 3 slices
- Cooking wine 1 tbsp (15 ml)
- Garlic 3 cloves
- Light soy sauce 2 tbsp (30 ml)
- Black vinegar 1 tbsp (15 ml)
- Chili oil 2 tbsp (30 ml)
- Sugar 1 tsp (5g)
- Sesame oil 1 tsp (5 ml)
- Cilantro 2 sprigs
- Scallions 2 stalks
Nutrition
Steps （6 steps）
Place fresh blood clams in a bowl, add plenty of water and 1 tsp salt, stir and let sit for 30 minutes to expel sand. Scrub each shell clean with a brush and drain.
Bring a pot of water to a boil with ginger slices and cooking wine over high heat. Add clams, stir with a slotted spoon, blanch for about 30 seconds until shells just open. Drain immediately.
Remove shells from the blanched clams, keep the half shell with meat and arrange on a plate. Alternatively, remove all meat as preferred.
In a small bowl, combine minced garlic, light soy sauce, black vinegar, chili oil, sugar, and sesame oil. Stir well to make dressing. Taste and adjust.
Pour the dressing evenly over the clams. Sprinkle with cilantro segments and scallions. Gently toss to coat each piece.
Refrigerate the mixed clams for 10 minutes to allow flavors to meld. Serve cold for a refreshing taste.
Tips
Do not overcook the clams; blanch just until they open to keep them tender. Add a few drops of Sichuan peppercorn oil for a numbing sensation. Chilling enhances the flavors.
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