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Clams in Soy Sauce and Sichuan Pepper Oil Broth

The Mala Market
Author: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking


  • 2 dozen littleneck or manila clams
  • English cucumber or Chinese celtuce stalk
  • 2 tablespoons minced ginger
  • ¼ cup Shaoxing wine
  • cup bottled clam juice
  • 3 tablespoons Chinese light soy sauce (preferably Zhongba)
  • 1 tablespoon green Sichuan pepper oil
  • 1 fresh Thai chili, thinly sliced and mostly deseeded


  • Soak claims in several changes of cold water for at least 30 minutes.
  • Partially peel cucumber in "tiger" stripes, scoop out seeds with spoon, and cut into ¼-inch dice. Alternatively, fully peel celtuce stalk and cut into ¼-inch dice.
  • Bring Shaoxing wine, ginger and ⅓ cup water to boil in a medium sauce pan. Add clams, cover pot, and allow to steam over medium heat about 2 minutes. Check clams and remove any that have opened. Cover again and steam another 1 or 2 minutes until all clams have opened. Remove clams to a serving bowl.
  • Use a fine-mesh strainer to strain the clam juice into a bowl or measuring cup. You should have nearly a cup of broth. Add this back to sauce pan along with bottled clam juice, soy sauce and 4 tablespoons water. Bring to a simmer. Taste for saltiness, and if too salty add a bit more water. Add Sichuan pepper oil and mix well.
  • Add diced cucumber or celtuce to the simmering broth and cook for about 30 seconds. Pour sauce over clams, and garnish with chili rings.