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This is my home-style Chinese recipe for steamed lala clams, and currently my favourite way of cooking them. Aromatics – ginger, shallots, chilli, spring onions and fermented black beans – are first stir-fried for fragrance, after which the lala clams are added to the wok to steam for a couple of minutes.
This is an extremely fast recipe as the actual cooking time is less than 5 minutes – overcooking is a no-no and will result in chewy and rubbery clams. As usual when I eat clams, I licked up all the spicy and savoury sauce from the shells and the plate. The best place to get clams are at the wet market because they are so fresh and cheap (I pay about S$3 for 1kg of clams), but sometimes I also use frozen Japanese clams for days that I am not out marketing.