I've always loved clams and found them so difficult to cook at home due to all the sand in them! This morning, I was doing my grocery shopping real early at 7.30am at AMK Hub's NTUC and I came across these fresh white clams. 35 cents for a 100g was pretty reasonable so I grabbed a handful amounting to $1.80.
This dish takes 2 - 3 hours to prepare before hands in terms of soaking the clams to rid them of sand but it took merely 10 - 15 minutes to cook!
Stir-fry Garlic Clams Recipe
1 big handful of white clams (About 400 - 500g)
1 tbsp Shao Hsing Hua Diao Jiu
1/2 tbsp oyster sauce
2 tbsp water
1/4 ginger, shredded
5 cloves of garlic, diced
2 tsp cooking oil (I used corn oil)
Prep the clams about 3 hours prior to cooking. Soak the clams in salt water for an hour before changing the salt water to tap water to soak for another one to two hours to allow the clams to 'spit' the sand out of their shells.
Shred the ginger and dice the garlic.
Heat up the Happy Call Pan on Medium-High heat and add 2 tsp of oil. Allow oil to heat up before adding ginger in. Fry ginger for about a minute.
Add the diced garlic and fry for another minute.
Add in the drained clams. Stir fry. Add the oyster sauce, Shao Hsing Hua Dian Jiu, water and mix well. You may choose to snap the Happy Call Pan close and shake. Alternatively, you can also use a wooden spoon to stir.
Reduce fire to medium heat and allow clams to cook till' they're all open. The pan should be shut.
When the clams have all or mostly opened, allow the clams to cook for another 3 - 5 minutes to ensure that the clams are cooked through.
I just can't describe how simple this dish is and I'm pretty proud that I experimented with the recipe on my own! XD Have fun! (:
I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at email@example.com! I look forward to hearing from you! (: