I have been cooking and baking like mad over the weekend and dinners had to be kept simple because I simply did not have much time to spare.
That means I fall back on dishes that (1) I am really familiar with; (2) one-pot dishes; or (3) things that are really quick to cook.
Clams are one of those super easy + quick things to cook. So that was one of the things I made this week!
When it comes to shellfish, I think generally, people either love them or hate them. I grew up eating all sorts of shellfish, so I really love them. The LAM did not eat much seafood as a kid so he is not really into them. Well, except for oysters. Those he really likes.
When we were kid-less, we used to buy oysters and ate them. When we got tired of raw oysters, he would set up a grill in the back patio of the house, and we would grill the oysters. That was really yummy. 🙂
Again, I digress.
Back to the clams.
Now, as I had mentioned before in one of my earlier posts, I only buy live clams. Again, I reiterate that there is nothing wrong with clams that have been packed and kept in the fridge section of supermarkets. This is purely a personal preference.
When I get home, I always place the clams in a bowl of cold water and add a couple of handfuls of salt. The clams were left in the water over-night (minimum 2 hours of soaking) so that any grit would be pushed out of the clams. For a detailed guide on how to clean clams, see here.
In a hot wok, I added some vegetable oil. Into this, I added minced garlic and saute the garlic for 30 seconds. Then in went all the clams.
I added a little shaoxing wine and water, and stirred the clams. I also add the salt and pepper. Soon the clams would start opening.
As soon as the clams had opened, I removed them from the wok.
Keep stirring, and keep removing the opened clams.
Until, finally, only one or two remained. Just chuck these away.
I always serve the clams immediately.
I can eat an entire bowl of these all by myself. Easily!
- 500g clams (see above for cleaning instructions)
- 1 teaspoon garlic, minced
- 1/8 cup Shaoxing wine
- 1/4 cup water
- pinch of salt
- pinch of white pepper
- Add vegetable oil to heated wok. Saute garlic for 30 seconds. Add clams.
- Add wine and water, as well as salt and pepper. Stir.
- Remove opened clams. Discard any that does not open at the end.
- Serve immediately.