Steamed Bamboo Clams

Steamed Bamboo Clams

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).

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.