I have bought some clams from the weekly market in my area last week. I never cooked them personally but somehow my first instinct was "buy first, think later!" Lol. Anyway, it has been a while since I ate them so I were kind of excited to see them available that evening.
So, how should I prepare the clams for my dinner the next day?? Should I steam them?? Cook them in soup? Stir fry? Finally I decided to steam them. A simple and basic Chinese steaming recipe for the clams.
I prepared the clams first, i.e. brushed the shells, washed and soaked them before threw them into the freezer. The next day, I just let them thaw in the fridge before I cooked them.
Clams, brushed, cleaned and soaked for 30 minutes or so
4 garlic cloves, minced
4 ginger slices
1 shallot, sliced
1 chili padi, sliced thinly
Sauce (mix well):
2 tbsp shao xing wine
1 tbsp light soy sayce
1/2 tsp salt
1 tsp sugar
1 tbsp water
1. In a heated pan, add in some cooking oil. Once it is hot, add in the garlic, shallot, ginger and chili padi. Saute till they are fragrant.
2. Drizzle the ingredients onto the clams. Toss in the sauce mix.
3. Once the steaming wok is ready, steam the clams for about 10 minutes or until they are cooked. Serve hot.
My simple Chinese steamed clams were ready to be served on the table.
Weren't they gorgeous and delicious-looking?? I were happy that they were fresh and everyone (including the kids) tasted and enjoyed this.