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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Get the printable recipe for Chinese-style Clams on page 2.
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