Finely chopped scallions, put in a bowl, add cooking oil, depending on how much you eat, do it, put it in the microwave for 30 seconds and you’re done.
Clam soaked in water mixed with crushed chili, leave for 2 hours for the clams to release sand and open their mouths. Today, I used clams (brack water clams) so there was no sand, clean and quickly opened my mouth, so I only soaked for 30 minutes. Clams are big, thick, and sweeter than sea clams, so it’s better to bake.
Open the oven at 250 degrees for 10 minutes to preheat. Put the clams on the tray, if you haven’t opened it, take a knife to separate it, if you can’t separate it, then steam it to let the clams open, don’t boil it, it will be tough and dry. Ladle the onion fat into each clam and put it in the oven.
Clams are cooked quickly, let it sit for 10 minutes, take it out and see if the clams are just cooked, if they are round and succulent, take them out and pound the roasted peanuts and you’re done.
Mix sweet fish sauce with clams: 1 tablespoon fish sauce, 2 tablespoons sugar, 3 tablespoons water, stir, then squeeze lemon juice in until it’s a bit sour. Add minced chili garlic. When eating, scoop a little fish sauce over the clams and eat