Fixing a bowl of clear clam soup is pretty simple.
Here’s how you can do it.
Clams comes in different shapes, sizes and quality.
Had a sudden craving for clams and instead of cooking with sambal or soup, I decided to prepare the clams to go along with spaghetti.
1 kilo clams
Half packet Spaghetti
Home prepared chicken stock
Minced garlic and chopped yellow onion
Salt and pepper to taste
Wash the clams and place them in a big basin with some flour.
Do this for a few rounds to remove the dirt and sand from the clams.
Final rinse and leave them in the colander and refrigerate until cooking.
In a pot, add some olive oil and sautéed the minced garlic and onion.
Add your desired amount of Spaghetti sauce, tomato paste and home prepared chicken stock and bring to a boil.
Add the clams and cover the pot.
When most of the clams are opened, add the white wine and mix thoroughly.
Cover the pot again and cooked until all the clams are fully opened.
Prepare the spaghetti as normal by adding salt to the water and some cooking oil until al dente.
Divide the spaghetti into equal portion and scoop your desired quantity of clams and gravy to each serving.
Sprinkle grounded thyme for added flavour and some cilantros.
For more interesting spaghetti dishes, check out at this link.
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.
Fu Gui Cai known as Tatsoi is a spinach mustard, spoon mustard or rosette Bok Choy is an Asian variety of Brassica rapa grown for greens.
The plant has dark green spoon-shaped leaves which form a thick rosette. It has soft creamy texture and has a subtle yet distinctive flavour.
A special vegetable that can withstand temperature as low as minus 10 degrees C.
Fu Gui Cai is only available in our local market during year end and Chinese New Year.
Two combs of Fu Gui Cai (Tatsoi)
1 can Pacific Clams
2 tablespoons minced garlic
4 tablespoons Shredded Dried Scallops in XO Sauce
Wash and soak vegetable in salt water to get rid of impurities.
Remove the individual leaf and blanch the vegetables and drain. Place on a serving plate.
Heat up pan and add the minced garlic and XO sauce and fry till fragrant.
Add the vegetables together with the Pacific Clams and mixed well.
Pour some home prepared chicken stock to soften the vegetables.
Do not overcook the vegetables, you want to maintain the crunchy of the leaves and if the Pacific Clams are overcooked it will become chewy.
When done, transfer to a serving plate.
Decorate the leaves by stacking them surrounded with the Pacific Clams and gravy.
A closer look at the plate of Fu Gui Cai with Pacific Clams with Shredded Scallops XO Sauce.
Check out here for various recipes on how to prepare different types of clams.
I like to cook these clams with unsalted butter, minced garlic together with Sherry Cooking wine.
My family would slurp the savoury broth with the oceanic flavour till the very last drop.
A kilo fresh Venus Clams
2 – 3 fresh Chicken Drumsticks (boiled and shredded)
Home prepared chicken broth
Diced fresh red chillies
2 tablespoons minced garlic
1 tablespoon thinly sliced ginger roots
Sherry Cooking Wine
Superior Light Soy Sauce
Fried shallots for garnishing
A bunch of round leave Spinach which are highly vitamin-rich, good source of vitamins as well as folate supplement.
Soak clams in a mixing bowl with cornflour to remove all the grits etc.
Drain and place them in the colander.
In a pot, add the unsalted butter and fry the minced garlic and ginger until fragrant.
Add the clams and stir fry together with some Sherry Cooking wine.
Now include the chicken broth and cover the pot and bring it to a boil to cook the clams.
Once all the clams are opened, add the vegetable and leave it to simmer for a short while.
Add seasoning salt and pepper to taste.
Prepare the Bee Hoon (Vermicelli) according to package instructions (usually soaking in water for 20 mins will do); drain and set aside in the colander.
Divide the Bee Hoon into equal portions and pour the clam broth into each bowl and serve hot.
Garnished with fresh sliced red chillies, more thinly sliced ginger roots and fried shallots.
Clams lover, how about dishing a plate of huge live Youthful Venus Clams as appetizer?
Check out here for the details.
Nothing taste more like the sea than freshly Live Young Venus Clams.
Their salty, sweet flavour, dynamic crunchy texture and the misty oceanic aroma unify in each clam.
4 – 6 Huge Live Young Venus Clams
The size of each clam is slightly more than 3 inches in diameter.
Each clam is meaty.
I would consider these clams to be the smaller version of bamboo clams.
Sherry Cooking Wine
Sliced fresh red chillies
Sliced thinly young ginger
2 tablespoons minced garlic
Rinse the clams and soak in a bowl of water with 2 to 3 tablespoons of corn flour for half an hour.
Bring a pot of water to boil and drop the clams into the pot.
Once the clam shell is opened, scoop and drain in the bowl.
Trim and remove the intestines of each clam.
Do not discard the oceanic salted water from the cooked clams.
Heat a saucepan with some salted butter.
Add the minced garlic and ginger and fry till fragrant.
Include the red chillies sliced and chopped scallions bring to a boil.
Add a tablespoon of Sherry Cooking Wine and the oceanic salted water from the clams and mix well.
In a serving plate, place the clams and add the garnishes on top of each clam and serve immediately.
Garnished with chopped cilantros.
Here’s my recipe on how to prepare Buttered Bamboo Clams
White clams shown in this post is a major seafood export for Vietnam.
It is easily recognized by the white shell and dark black streaks covering one of the side edges which looked as though it had been dipped in paint.
1.1/2 kilo White Clams
4 tablespoons of Sambal Chilli Paste
2 tablespoons of minced garlic
3 inches ginger roots (julienned)
Few stalks of scallions (chopped)
1 beaten egg
Drain water and rinse Clams to remove any oceanic remnants
Soak the white clams in a big bowl of water with cornflour.
Leave it for half an hour or more.
Rinse the white clams and leave on the colander.
You can store them in the fridge if you do not wish to cook immediately.
In a large wok, add cooking oil and fry julienned ginger roots and minced garlic until fragrant.
Pour in the sambal chilli paste and mix well for 2 to 3 minutes, till infused with the rest of the ingredients.
For this recipe, I did not add water since water are expelled from these clams during the cooking process.
Cover the wok and bring to boil over medium heat, cooking until clams open and water has almost dried up.
Add the beaten egg and mix well for a few seconds.
The mixture around the clams should not be saucy but chunky.
Remove the clams to a platter or large serving bowl.
Discard any clams that do not open.
Garnish this dish with chopped cilantros or scallion.
Its best to serve these white sambal clams straight from the wok.
Take a closer look at the clams. Though the meat may be a little bit smaller than I expected, the taste is great with a little saltiness of the ocean.
Here’s is another recipe for Venus clams.
Click to check it out.
One kilo Huge Giant Venus Clams
Young Ginger Roots Julienned
2 fresh red chillies (sliced)
Chopped spring onions
2 tablespoon minced garlic
3 tablespoons XO Sauce
1 tablespoon Chinese cooking wine (Hua Tiao Chiew)
Prepare a large bowl with tap water and some cornflour mixture and leave the huge clams into the bowl for half an hour.
This will encourage the clams to spit out more sand if any.
Lift each clam from the water and scrub it to clean any particles or grit from the outside surface. (Fortunately these clams are so clean)
Drain them into a colander. (You will be surprise to see the amount of water in the colander)
Fry minced garlic and julienned ginger roots until fragrant.
Now include the XO sauce together with huge Venus clams and cover the wok for 5 to 7 minutes until all the shells are fully opened.
Add the Chinese cooking wine and stir well.
Sprinkle the diced red chillies and chopped spring onions.
Transfer the cooked clams to a serving plate.
Discard the clams that are not opened.
Before serving garnish more chopped spring onions.