Chinese-Style Clams
Chinese-style Steamed “lala” Clams
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. Cooking clams is so easy and cheap (I pay about S$3 for 1kg of clams), I often find it hard to resist buying them when I see them at the wet market. If you love lala clams just like I do, check out my easy Malaysian-style kam heong clams recipe.
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{ 9 comments… read them below or add one }
You are attempting me again with the price of clams. Here, they sell for about USD4 for 1/2 kg – so not very cheap and that’s why I seldom buy them to cook at home. But I do love clams (prefer clams to mussels) !!! drooling now…over your delicious clams.
but the clams there are bigger and juicer right! here our lala clams are smaller.
Sure looks delicious! I wonder if I buy clams here, would my husband and girls eat it?
I love tofry clams with chilli and bean paste but your steamed clams look so much more healthier and delicious than mine.
I always want to cook a clam like this but never had a chan to do so :D
Tq fr sharing the recipe, will try this soon when I have a chance
a healthy clam dish! what could be better than that? ;)
Oh yum! I love lala choked like this, so good!
Hi Wiffy, eh..why is this called steaming when the clams are fried with the seasonings? steaming means clams placed on a plate over boiling water, no? Regardless, this looks yummy as usual. My elder son loves clams .. I dun normally stir fry with homemade chilli and garlic, and then add my fav tang hoon :-)
I was thinking whether to name it stir-fried or steamed too. At the end,
decided with steaming because the clams were cooked by covering with a
lid to allow the steam to cook the clams. The stir-frying in the beginning is for the ginger etc to be aromatic.
i love that.