How to Make Spicy Stir-Fried Clams at Home (Sand-Free Recipe)

How to Make Spicy Stir-Fried Clams at Home: Sand-Free & Flavorful

Ever tried making spicy stir-fried clams at home only to end up with gritty results? You’re not alone. Douyin food blogger Liu Xiaoqian Teaches Cooking shared a foolproof method that ensures clams are sand-free, savory, and restaurant-worthy.

Here’s the step-by-step recipe with one key tip you don’t want to miss.

Ingredients You’ll Need

  • Fresh clams (amount as desired)

  • Salt (for soaking)

  • Sesame oil (for soaking)

  • Seawater (optional, ask your seafood seller—great for sand removal)

  • Aromatics: dried chili, green onions (chopped), ginger (sliced), garlic (minced), red onion (shredded), cilantro (chopped)

  • 1 tsp broad bean paste (doubanjiang)

  • 1 tbsp oyster sauce

  • 1 tbsp light soy sauce (yipinxian)

  • 1 tsp potato starch (mixed with water for thickening)

  • Cooking oil

Step 1. Remove Sand (The Crucial Step!)

Clams usually come with sand inside—skip this step and your dish will be ruined.

  1. Place clams in a bowl. Cover with water, add a pinch of salt, and 1 tsp sesame oil.

  2. (Optional but best) Use seawater instead of tap water.

  3. Let clams soak for 1 hour. The salt mimics seawater, while sesame oil reduces oxygen, making clams spit out sand.

  4. Rinse thoroughly 2–3 times with clean water.

✅ Result: grit-free clams, ready for cooking.

Step 2. Pre-Cook Clams to Open Up

This trick ensures clams cook evenly and release any hidden sand.

  1. Heat a dry pan over high heat. Spread clams flat (don’t pile them).

  2. Cover with a lid and cook for 2–3 minutes until clams open.

  3. Discard clams that stay closed (they’re not fresh).

  4. Pour out the clam broth and save it—it’s pure umami.

  5. Remove any empty shells—they add no flavor and block sauce absorption.

Step 3. Stir-Fry for Maximum Flavor

Now the fun part—making the spicy sauce.

  1. Heat a little oil in a wok. Add dried chili, green onions, ginger, and garlic—stir until fragrant.

  2. Add 1 tsp broad bean paste (don’t overdo it or it’ll be too salty). Stir-fry 30 seconds.

  3. Pour in the reserved clam broth. Add oyster sauce + light soy sauce.

  4. Toss in shredded red onion, cook 1 minute.

  5. Add clams back to the wok, stir to coat with sauce.

  6. Drizzle in potato starch water, stir quickly to thicken the sauce.

  7. Finish with chopped cilantro, stir 10–15 seconds on high heat.

Final Tip

The secret to sand-free clams is 1 hour of soaking with salt + sesame oil. Combine that with saving the clam broth, and you’ll get a dish that’s:

  • Tender

  • Grit-free

  • Packed with umami

Try this recipe once, and you might never order clams at a restaurant again.

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