How to make it
Soak the clams in brine for 1 hour. Cook in boiling water until shells open. Drain.
Sauté chopped shallots, chopped red chilli, chopped green bell pepper and minced garlic in 2 tbsp. Add Spicy Chilli Stir-Fry Sauce and stir-fry until fragrant.
Return clams to wok. Add red chili and green bell pepper. Toss well until heated through. Sizzle Shao Hsing wine and arrange on plate.