Stir-Fried Rice Noodles with Blood Cockles

Method

1. 1 Soak the blood cockles in saltwater with chili peppers for 1 hour to allow them to release all the sand.
2. 2 Blanch the clams for 40 seconds until the shells just begin to open, then separate the meat and retain the released juices.
3. 3 Blanch the clams just enough to slightly open the shells, don't boil them until fully cooked; boiling them for too long will cause the meat to shrink and lose its flavor.
4. 4 Soak the dried rice noodles until soft, then drain and mix with a little oil.
5. 5 Sauté the garlic, then add the rice noodles and stir-fry over high heat for 3 minutes with oyster sauce and soy sauce.
6. 6 Add bean sprouts, chives, and clam meat along with clam broth, stir for 40 seconds, and sprinkle with chili and pepper.