Clean Clams : Place clams in large mixing bowl. Pour 4 cups (1L) of water and 2 Tbsp of salt. Place in the refrigerator and soak for a few hours. Pour out sandy water, rinse clams in a fresh pot of water and drain. Repeat a few times until water is clear.
PREP – Peel and slice ginger into long thin strips. Deesed chilli and slice.
FRY AROMATICS - Heat oil on medium heat. Stir fry ginger and chilli until aromatic.
COOK CLAMS – Add clams and 2 cups of anchoives stock/ water. Cover with a lid and brings to a boil. Turn off the heat and leave it for 10 minutes.
SEASON – Season with white pepper, sea salt and Chinese Shaoxing rice wine. Serve hot.
Servings 0