Korean Clam Stir-Fry (Manila Clams with Butter, Garlic and Chili)

Place 400 g of manila clams in 3 percent salted water and keep them in a dark spot for 2 hours.

Rinse by rubbing the shells together under running water so loose sand does not end up in the pan.

Slice 5 garlic cloves thinly, then cut 2 cheongyang chilies and 2 green onion stalks into small rounds.

Keep everything separated and ready, because the stir-fry moves quickly once the clams go in.

Heat a wide pan over medium heat and melt 30 g of butter completely.

Add the sliced garlic and cook for about 30 seconds, just until fragrant, stopping before the edges brown or the butter tastes burnt.

Add the purged clams and 2 teaspoons of rice wine, then cover the pan immediately.

Raise the heat to high and steam for 2 to 3 minutes, watching for the shells to open from the alcohol steam.

When most shells have opened, add 1 teaspoon of soy sauce and the sliced cheongyang chilies.

Shake the pan so the clam juices and butter emulsify into a glossy sauce, then toss for only about 20 seconds.

Add the green onion, toss once more, and turn off the heat right away.

Keep total cooking within 4 minutes so the clam meat stays tender, and discard any clams that remain closed.