These clams are filter feeders sucking up water and small organisms while filtering out sand and debris. Soft shelled clams should be rinsed several times. Its best to soak these clams with flour in water as a filtering agent.
If you do not intend to cook immediately, its best to keep them in the coldest part of the refrigerator in a container with a perforated bottom to allow any fluids to drip out.
Always ensure that the clams are alive before cooking.
Discard any that does not snap closed when tapped and always discard those that do not open after cooking.
750 gms fresh Tulya clams
1 rice bowl Chinese Cooking wine Hua Tiao Chiew
3 tablespoons Mirin
Home prepared concentrated chicken stock
Few stalks of fresh chopped cilantros
2 fresh red chillies (diced)
In a claypot, add minced garlic and fry till fragrant.
Add the fresh clams and stir fry for two to three minutes.
Add the Chinese cooking wine and mirin and chicken stock.
Bring to a boil.
Whirl the claypot to allow more space for the clams to open while cooking.
Cover the clay pot for about 5 minutes until all the clams are fully cooked and all opened up.
Remove any clams that are not opened and add in the freshly chopped cilantros.
Garnished with fresh diced red chillies and served immediately.
Just yummy, sweet and juicy.
Here are more ideas on how to prepare clams.