Fried Sautéed Clams with Chili (Là Jiāng Chǎo Gé Lì)

A simple yet explosive coastal dish. Fresh clams (like razor clams) are stir-fried in a searingly hot wok until they just open. A sauce made from fermented chili bean paste (辣酱, là jiàng), garlic, and ginger is added, coating the clams in a spicy, savory, and slightly funky glaze. A splash of rice wine helps deglaze the wok and add aroma. The dish is finished with scallions. The key is speed: the clams must be cooked just enough to open and heat through, ensuring they remain plump and tender and don’t become rubbery. The briny juice from the clams mixes with the spicy sauce, creating a irresistible liquor perfect for mopping up with bread or drizzling over rice.