---
title: "豉椒炒蜆 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
url: "https://www.foodno1.com/ch-dishes-menu/seafood-type/2656-bbsauce-fried-clams2012.html"
date: "2026-06-08T12:21:09+00:00"
language: "zh-TW"
---

#  豉椒炒蜆

  YouareChef   [海鮮料理](https://www.foodno1.com/ch-dishes-menu/seafood-type.html)    2012年8月16日    點擊數: 21689

![bbsauce-fried-clams2012](https://www.foodno1.com/images/food/bbsauce-fried-clams2012.jpg)

####  3人份量 易煮:１５分鐘

![fno1-materials.png](https://www.foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

- 鮮蜆 －斤
- 蒜頭 ４－５粒
- 豆豉 一湯匙
- 紅椒 1隻
- 青椒 1隻

![fno1-spice](https://www.foodno1.com/images/menu/fno1-spice.png)

- 糖 1茶匙
- 鹽 半茶匙
- 老抽 1茶匙
- 酒 1湯匙

![bbsauce-fried-clams-a](https://www.foodno1.com/images/food/bbsauce-fried-clams-a.jpg)

![fno1-method.png](https://www.foodno1.com/images/menu/fno1-method.png "fno1-method.png")

1. 蜆用清水浸泡１０分鐘，讓蜆吐沙，其間反覆換水２－３次
2. 蒜頭去皮拍扁，切成蒜茸
3. 豆豉洗浸乾淨，切成茸，與蒜茸拌勻
4. 青、紅椒洗淨，以不規則形狀切塊
5. 燒熱油鑊，爆香蒜、豆豉茸，下蜆炒勻至開殼，加入青、紅椒絲炒勻
6. 轉大火，灒酒，加調味料，炒至汁收濃後上碟

![fno1-tips.png](https://www.foodno1.com/images/menu/fno1-tips.png "fno1-tips.png")

- 可考慮在炒蜆前，以滾水略煮至開殼（飛水）。如果不開口的蜆，即是蜆已死了，要揀掉。

![foodno1-signoff](https://www.foodno1.com/images/fno1/foodno1-signoff.png)

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