It is great when school starts because I actually have the mornings to cook and blog!
Today I saw clams at the supermarket and I knew that was what I wanted to eat!
I really like clams.
So I bought some.
The thing is, I can never really tell how much clams to buy because they are tiny once you remove the shells. Plus, there are usually a few clams that would not open (throw them out!) so to be safe, I always buy a bit lot more clams than I think I need. Which is okay, since I really like clams!
I have some XO sauce in the fridge and I thought that would go really well with the clams. As I like chili, I added some bird’s eye chilies as well!
This is a really quick dish to cook. And it is really yummy with rice!
Let me show you how.
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 skillet or casserole, saute the minced garlic in a little olive oil for 30 seconds.
Add sliced chilies and saute for another 30-40 seconds.
Add the XO sauce. Stir to combine. By this time, you should be able to smell the garlic and XO sauce cooking.
Add the clams. Give everything a good stir.
Pour in the water, cover and let the clams cook until they open.
Discard any clams that do not open. Season with salt and black pepper.
Garnish with more chopped chili and coriander. Serve the dish immediately, with rice!
Enjoy!
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- 1kg clams
- 4 cloves garlic, minced
- 3 bird's eye chilies, sliced
- 3 tablespoons XO sauce
- 30 ml water
- Salt, to taste
- Black pepper, to taste
- 2 bird's eye chilies, sliced
- Fresh coriander, chopped
- In a skillet or casserole, saute the minced garlic in a little olive oil for 30 seconds.
- Add sliced chilies and saute for another 30-40 seconds.
- Add the XO sauce. Stir to combine. By this time, you should be able to smell the garlic and XO sauce cooking.
- Add the clams. Give everything a good stir.
- Pour in the water, cover and let the clam cook until they open.
- Discard any clams that do not open. Season with salt and black pepper.
- Garnish with more chopped chili and coriander. Serve the dish immediately, with rice!
- 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.
- Omit the chili if you are cooking this for kids.
Hi. I love the XO sauce. How do you make the XO sauce? Have you done it before and i’ve missed it? Thanks. Clams look lovely!