Tag Archives: Curry Leaves

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.

In Singapore and Malaysia, we called the clam as “La La (蝲蝲)” in Chinese, but the actual name of clam in Chinese is (pronounce in mandarin as: ge li, 蛤蜊), while in Cantonese, they like to call it (pronounce in cantonese as: hin, 蜆). Whatever you call it, I love 蝲蝲! I cooked it in curry this time! Curry flavour, more robust and tasty, which goes so well with hot steamed rice! Yummy…. read more