Recipe for a modern Sichuan dish of clams in soy sauce and green Sichuan pepper oil broth with cucumber (or celtuce) crunch.
Liangfen of Happy Tears (Shangxin Liangfen, 伤心凉粉) From NYC's Málà Project, Recipe
Clams in Soy Sauce and Sichuan Pepper Oil Broth
clams with chili oil Homemade in Hong Kong
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Clams in Butter Chicken Broth
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Pan Asian: Fried Clams in Roasted Chile Paste (Thailand – Hoy Lai Ped) – Rice & Curry
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