Curry Clams (咖喱蝲蝲)

“Quick Clams Recipe and Delicious Clams Dish in Curry Flavour!”

Yes, I cooked clams again.

Slightly different kind of clam. The shell is thicker, rounder in shape and darker in colour. This kind of clam is more common in Singapore. This thicker shelled clam is similar to the thinner one I used in my previous post (Chili & Tomato Sauces Clams recipe here), but I find the flesh of this clam is fuller and more juicy. More

Stir-Fried Chili Clams

“Clams, one of the most likeable seafood dishes to be easily cooked at home.”

Clams required little preparation for cooking which made this seafood one of the popular dishes in various cuisines. The fresh clams were decently priced and sold at the wet market and supermarkets, too.  However, they might be seasonal and not so widely available, at times. So, grab them once you see them. It’s not only for the appetite, clams are actually packed with nutrients, mainly iron, Vitamin B12, selenium, manganese, protein. Yes, it’s really great for the brain and skin.

And, liked I mentioned, prepare and cook these clams were simple. Most of the times, we cooked this seafood in pasta dishes and Miso soup. Stir frying with chili was a common way to cook, too. I personally liked chili clams, in gravy kind. Just like the 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 in egg drops gravy, and the flavour of this dish was so great that we would usually dip dinner roll, fried or steamed bun (mantou) in its flavoursome leftover gravy. Yummy! More