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Steamed Bamboo Clams

   
Frozen bamboo clams

Frozen bamboo clams (often labelled as razor clams locally)

Steamed Bamboo Clams Recipe

This is an easy steamed bamboo clams recipe served with tang hoon and crispy garlic. These clams become over-cooked and rubbery easily, so turn off the flame once they turn fully opaque (about 3-4 minutes).

Serves: 2

Prep Time: 20 mins

Cook Time: 4 mins

Ingredients

  • 2 tbsp cooking oil
  • 6 cloves garlic minced
  • 25 grams tang hoon/mung bean vermicelli (half a bundle) soaked in water until softened and drained
  • 4 bamboo clams (razor clams) if using frozen, thaw before use
  • 1 tbsp Chinese wine (Hua Tiao/Shao Hsing)
  • 3 ginger slices
  • chopped spring onion, coriander and chilli garnishes

Sauce (A) - combine in a small bowl

  • 1/2 tsp light soy sauce
  • 1/4 tsp dark soy sauce
  • 1/2 tsp sesame oil
  • 2 dashes white pepper powder

Directions

  1. Heat oil in wok and add garlic. At the first sight of the garlic changing to light golden brown, turn off the flame. The garlic will continue cooking in the hot oil. Set aside in a small bowl.
  2. Coat softened vermicelli in the sauce mixture (A).
  3. Remove clam meat from the shells, trim and discard the black portion at the underside. Rinse and set aside. Disinfect shells in a bowl of hot water for 5 minutes.
  4. Twirl some marinated vermicelli around a pair of chopsticks and place them in the center of a clam shell. Add clam meat on top of vermicelli. Pour remaining sauce and Chinese wine over the clams.
  5. Place bamboo clams and ginger slices on a steaming plate. Steam at high heat for 3 minutes, or until the clam meat turns opaque (do not overcook).
  6. Top steamed clams with with crispy garlic oil (step 1), spring onion, coriander and chopped chilli. For easy eating, cut into 4 equal sections using kitchen scissors before serving.
                                           

Leave a Comment





11 Responses to “Steamed Bamboo Clams”

  1. B — February 13, 2013 @ 10:30 pm

    Yummy tasting and very presentable!

    Reply

  2. TasteHongKong — February 14, 2013 @ 11:45 pm

    I too like this simple yet versatile way of cooking seafoods (mostly clams and scallops), simply lovely!

    Reply

  3. MaryMoh — February 15, 2013 @ 6:15 am

    These calms look really interesting. I don’t think I have eaten them before. Love the way you cook them. Looks very delicious…..mmmmm

    Reply

  4. Juliana — February 15, 2013 @ 7:50 am

    These clams look awesome, especially with the crispy garlic on it…the pictures look so tempting.
    Happy Chinese New Year

    Reply

  5. tigerfish — February 15, 2013 @ 9:05 am

    Love love love seafood cooked in the simplest way, esp when the seafood is fresh!

    I always wonder if frozen clams (in a vacuum package) are fresh as I associate fresh seafood with water!!!

    Reply

    • wiffy replied: — February 18th, 2013 @ 11:32 am

      Fresh is always first choice for me (and cooked on same day), followed by frozen vacuum sealed!

      Reply

  6. ashleychew — February 15, 2013 @ 4:02 pm

    Looks so yummy!!! Wanna say I’m an avid reader of your blog, I love how simple and easy to execute the recipe. I tried most of your recipes and it’s a hit. I wanna ask you can you do a recipe on fish glue? Thank you!

    Reply

    • wiffy replied: — February 18th, 2013 @ 11:31 am

      fish glue for steamboat? Sorry I don’t have this recipe at the moment.

      Reply

  7. anon — February 16, 2013 @ 11:56 pm

    Hey where did u buy them I can only find the small ones..

    Reply

    • wiffy replied: — February 18th, 2013 @ 11:30 am

      I got mine from Giant supermarket, but they aren’t very big sized too.

      Reply

  8. Angie@Angie's Recipes — February 19, 2013 @ 1:56 pm

    Heavenly! Can’t remember when I last time saw the bamboo clams….

    Reply

  9. Yanlinxin — November 24, 2013 @ 10:42 pm

    May I know which supermarket did u get the bamboo clams from?

    Reply