stir-fried flower clams with garlic and chili bean sauce

I will start by apologizing for such a short post.

But you know, this is a very, very simple dish.

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I didn’t plan to cook clams at all. In fact, I’d already done almost all my grocery shopping when I walked past the tanks at the supermarket.

When I saw that there was a fresh batch of flower clams in the tank, I stopped. And looked. And grabbed a plastic bag.

So you see, everything sort of went out of control and I lost my ability to think in a rational way – never mind the fact that I already had enough to cook dinner – I simply MUST EAT CLAMS.

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I intended to cook the clams with some hae bee hiam, which I was convinced I still had in my fridge. Naturally, due to old(er) age, I didn’t have any hae bee hiam. I did, however, have some chili bean sauce which I had bought to cook I-cannot-remember-what and well, clams with chili bean sauce it was!

And I tell you, this was simply DELICIOUS.

Super garlicky, a bit spicy and the mixture of the natural slight saltiness of the clam juice and the deep flavors of the bean paste, aiyah! you must taste this to know what I am going on about!

So here are the step-by-step pictorial guide (all three of them) on how to cook this dish.

NOTE: Once you get home, place the clams in a bowl of cold water and added a couple of tablespoons of salt. Leave the clams in the water  for a minimum of 2 hours to soak 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, stir-fry minced garlic in vegetable oil until the edges start to brown.

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Add the clams and stir the clams around. Add Shaoxing wine (if using) and continue stir-frying. 

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Add chili bean paste and water. Stir to distribute.

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Once the clams are opened, transfer them to a serving dish. Discard any clams that do not open.

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Top with chopped chives and serve immediately.

This is a simple dish, but it is packed with so much flavor. 

Totally love it!

WORKSHOPS

 

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Date: Thursday 5 January 2016

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

OR 

Date: Saturday 21 January 2016

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Stir-Fried Flower Clams With Garlic And Chili Bean Sauce
Serves 4
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Ingredients
  1. 1 - 1.5 kg flower clams (or any other clams), soaked and cleaned
  2. 5 cloves garlic, minced
  3. 2 tablespoons Shaoxing wine (or chicken stock or water)
  4. 3-4 tablespoons Chili bean sauce
  5. 1/8 cup (30ml) water
  6. Chives, chopped
Instructions
  1. In a hot wok, stir-fry minced garlic in vegetable oil until the edges start to brown.
  2. Add the clams and stir the clams around. Add Shaoxing wine (if using) and continue stir-frying.
  3. Add chili bean paste and water. Stir to distribute.
  4. Once the clams are opened, transfer them to a serving dish. Discard any clams that do not open.
  5. Top with chopped chives and serve immediately.
Notes
  1. Once you get home, place the clams in a bowl of cold water and added a couple of handfuls of salt. Leave the clams in the water for a minimum of 2 hours to soak so that any grit would be pushed out of the clams. For a detailed guide on how to clean clams, see link in post.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



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