“Clams for dinner or supper, and even better as snacks that complement your beers”
Clams are nice seafood with very decent price. Conveniently available at both restaurants eating, and to get the raw ones at wet markets/ supermarkets. Easily cooked at home, too.
I like chili flavour clams, just like chili crabs which famously known as local delicacies of Singapore and Malaysia. This recipe is not exactly spicy, but more like a blend of chili and tomato flavour mixed with egg drops. Usually, we will dip dinner roll, fried or steamed bun with the sauce. It makes the buns tasted so good, especially the fried bun. Crispy fried bun topped with flavoursome gravy. You will definitely crave for it all the time! Yummy!
Well, even without the buns, go with hot steamed rice is equally tasty and fulfilling!
1 kg clams (about half a small bucket full)
2 cloves of garlic, chopped
1 slice of ginger, grated
1 teaspoon of white vinegar
1 teaspoon of light soy sauce
½ cup of tomato sauce aka ketcup (about 6 – 8 spoonful)
¼ cup of chile sauce (about 4 spoonful)
½ cup of sugar
½ cup of water
2 large eggs
2 tablespoon of cooking oil
1 tablespoon of corn starch (mix with water to make into slurry)
4 leaves of lettuce leaf
1) Wash and soak clams in clean salted water for 30 minutes to an hour. Rinse and set aside.
2) Heat a large wok with oil ovr medium fire. Add garlic and ginger, fry till fragrant. Add clams, and stir fry for 3 minutes.
3) Add tomato sauce, chili sauce, light soy sauce and water. Stir-fry for 5 minutes. Add vinegar, and sugar. Continue to fry for another 5 minutes, until all well-combined.
4) Reduce heat to low fire, cover with lid for 3 minutes, or until almost all clam shells are opened. Break eggs into a small bowl, briefly beat the eggs. Then, stir-in eggs to form egg drop.
5) Lastly, stir-in corn starch slurry to thicken the sauce. Heat off. Place lettuce leaf on a large serving dish before placing clams on it. Serve warm with rice or steamed/ fried buns.
Calories of a decent portion (a palm-sized) of clam counts about 220kcal. Not too high calorie in clam itself actually. It is the sauce that goes with it counts (smiling).
Cooking time is just less than 30 minutes, excluding clams soaking time. Soak clams while cooking other dishes, and then, return to the clams and cook it a fast one!
Tips: Adjust sweetness to your liking. Add more sugar if you prefer sweeter taste. Taste it before heat off, it’s still not too late to add in sugar and combine well.
* Do not over-cook the clams. They are cooked once shell are opened. Hence, eliminate the lid covering step, if they are cooked. Claim meat will shrink and harden, if too cooked.
* You may also try to combine all condiments beforehand, mix all condiments in a smal bowl before adding into the wok instead of adding them in one-by-one.
* Add more water if you prefer to make more gravy.
* Ingredient measurement of CUP – refers to (standard) regular-sized drinking mug with height of about 4″ and diameter of 3″.