Stir-Fried Clams With XO Sauce Recipe
2 tablespoons vegetable oil
4 medium garlic cloves , thinly sliced
2 scallions , white and green parts divided and thinly sliced
1-inch piece fresh ginger, peeled and thinly sliced
1 fresh green or red Thai chili, stemmed and thinly sliced
1/4 cup XO sauce
Fill a large bowl with cold water and stir in enough salt to make it salty like the sea (a 3% salt solution, by weight, is a good ratio). Add clams and let stand 30 minutes. Lift clams from water and discard purging water; if there is sand in the bottom of the bowl, rinse it out and repeat this process until clams no longer release sand into the water (usually 2 to 3 purging cycles). Discard any clams that are gaping open and refuse to close when prodded. In a large skillet or wok, heat vegetable oil over medium heat until shimmering. Add garlic, white scallion parts, ginger, and Thai chili, and cook, stirring frequently, until vegetables are lightly golden and just begin to soften, about 5 minutes. Add clams and Shaoxing wine, cover, and increase heat to high. Cook, checking every 30 seconds or so and transferring clams as they open to a large heatproof serving bowl, until all clams have opened, about 5 minutes. Taste the cooking liquid for seasoning; if it is especially salty, add water, 1 tablespoon at a time, until the salinity is brought back into balance. Add XO sauce to skillet, and stir until XO is heated through and well-incorporated. Spoon sauce over the clams, and then scatter reserved green scallion parts over top. Serve immediately.