This is an easy clams in wine garlic chilli sauce recipe.

The first thing we have to do if to soak the clams to get sand out of the clams.
Depending on the amount of water we use, add 1-2 tablespoons of salt and soak the clams for at least one hour or longer.
The water must be salty like sea water.
Otherwise the clams will not open to spit out water.

Just before cooking, scrub the clams one by one with a brush.

This is 1 kilogram of clams, 4 dried chili, you can also use fresh chilli, 3 shallots and 2 garlic.

We start by sautéing the dried chilli, followed by shallots and garlic.

If you are using fresh chilli, then start frying the shallots first, followed by garlic and fresh chilli.

Add 3 tablespoons of shaoxing wine
Add half a bowl of water.
Add the clams and cook either covered or uncovered until all the clams are open.

When all the clams are open, add sugar to taste.
We are adding one teaspoon.

There is no need to add salt as the water we used to soak the clams just now are already salty.

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