Chili Clam Appetizer – Sybaritica

This Chili Clam Appetizer is both sweet and sour, and adds a spicy punch with the famous and very popular Sriracha Sauce and chopped fresh green chillies.

• 1 lb Frozen Small Clams
• 1/4 Cup Tomato Sauce
• 1/4 Cup Sriracha Sauce
• 3 Tbsp. Finely diced Mild Green Chilli
• 1 Tbsp. White Vinegar
• 1 Tbsp. Sugar
• 2 Tbsp. Shaoxing Wine.

• De-frost the Clams and Reserve the liquor thrown off.
• Make the sauce mixture by blending together the Tomato Sauce, Chili Sauce, Sugar, Vinegar, and Shaoxing Wine, then add a sufficient amount of the Clam liquor to bring the total volume to 1 cup.
• Heat a little oil in a pan over high heat and add the clams followed by 2 Tbsp. of the green chilli.
• When the clams begin to sizzle, pour in the sauce and cook down until reduced by half.
• Plate and garnish with the remaining chili just before service.