This is an easy recipe for steamed bamboo clams. Tang hoon (mung bean vermicelli) is placed beneath the clam meat so that it can soak up all the seafood juices released during steaming. The clams are topped in crispy garlic oil for that extra crunch and aroma.
I absolutely love steaming seafood at home because it is much cheaper than the “market rate” which restaurants charge, and seafood cooks really quickly (my clams were steamed in less than 4 minutes). Though I know them as bamboo clams, they are often labelled as “razor clams” in supermarkets (freezer section).
Frozen bamboo clams (often labelled as razor clams locally)
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).
Prep Time:20 mins
Cook Time:4 mins
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