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I am on a blogging hiatus as I would like to focus on my jewelry craft work. Hence, I will not be taking in requests for reviews of any nature in the future. If you do have queries on my jewelry work instead, please get in touch via email : oon.adeline@gmail.com

Friday, August 31, 2012

[Recipe] Buttered Clams

 I had an urge for clams earlier this week, after the hubs and son wiped off the asahi butter clams we had as a side dish for lunch at a japanese restaurant. (*sulk) So I decided to try to  re-create this dish!

My original plan was to steam bamboo clams with garlic, ginger and chilli but finding these clams proved to be a challenge. It's the case of : when you want it, you can't find it!  But I was very happy that I managed to find fresh lala clams, those still in the tank, at Sheng Siong. It costs me $3.80 for almost a kilogram of clams. Very cheap I think, versus the price we paid for a small portion at the restaurant.

When I got home, I chilled the whole bag of clams in the fridge. Only to find out later from Jennifer that I should be soaking the clams in water so that they will "spurt" out the the sand and salt out of the shells, for at least 1/2 an hour. So I did! And a quick info from Mr Google told me that I should also clean the shells! So I scrub-a-dub-dub and gave the clams some back rub. Or was it front? Anyway..

Here's the ingredients to my dish :

- Lala clams (approx.1kg)
- Butter (I used about 1 tbsp scoop)
- Garlic (the more the merrier for me!)
- Chopped chinese parsley (this is my fave! adds flavor to the dish)
- 1/4 rice bowl of hua tiao jiu (chinese cooking wine - cos I don't have the ang moh white wine)
- 1 tsp of light soya sauce 
- grounded black pepper (depends on your preference, I added about 3-4 dashes)

I used my stainless steel pot to cook this because I don't want it scratching my chinese wok. With medium heat, melt the butter but be mindful not to let it get burnt. Throw in the garlic and stir fry a little before putting in the clams. Put in the chopped parsley, cooking wine, the soya sauce and black pepper. And about 1/2 rice bowl of water. Give it a good mix, cover the pot and let it cook for approximately half and hour or until the clams are opened up which is indication that they are cooked.  Do a taste test before serving - it could be a little salty because of the butter so adjust it by adding more water if necessary.

And ta-da! My first home cooked buttered clam dish! Sweet and succulent! My family loved it. Cooking with butter made a difference. I think this would go extremely well served with spaghetti too! Try it!

Oh and if anyone knows where to get em' bamboo clams, please leave a comment with the place where I can find them. Thanks!

Photo taken with my iphone4.

 Till the next post, have a blessed week!


  1. OMG! I want!!!! ok now me hungry for lala :P

  2. OMG! Adeline, you confirm same camp as me - foodie! This is one of my fav! I love the beer, garlic butter and the sambal versions too! YUMMMMMYY

    1. ^5 Alicia! Beer flavored? hmmmmmm......

    2. Ya ya! Not sure if they still have it but Brewerkz serves very good butter and beer mussles too! The beer gives it a nice edge. YUUUUUUMMMMMMMM

  3. The clams look really good.. now to pair it with king prawns and other seafood..a feast!!

  4. Add pasta - become aglio olio liao!

    Yum Yum!

  5. Wah steady lah looks so good! And how do you take such nice photos with just an iphone ah? Your photography skills are good! =)


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