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I can't find the type of clam I used to eat in Malaysia or Asia here in Chinatown, NYC. I dunno what is the scientific name of the these clam but it's really taste super good!! But one day when I was looking for Chilen Seabass at the frozen section I accidentally found the type of clam(flower pattern shell) that I used to eat but in a prepacked vacuum package .I think it's look similar as the one I ate in Malaysia just looking at the shell..so waste no time I pick up few package home with me.To my surprised this semi-cooked clam taste really fresh,chewy and delicious!! The bright side of getting semi-cooked clam is that this clam was cleaned with no soil but still taste clammy!!
Ingredients:
1 package or 2 lbs cleaned clam ,thawed
1 large onion,peeled and sliced
3 tbsp sambal belacan paste
2 tbsp sugar
1 tbsp salt
1 tbsp oil
1 stalk scallion,washed and cut
Method;
1:Heat deep skillet or wok with oil at medium high heat,add in sambal-belacan-paste and cleaned clam.Use spatula to stir well for 2-3 minutes Since the clam is semi-cooked,do not cook too long.
2:Add in.cut onion, sugar and salt to taste.Toss the ingredients together well until all combined,about 3-4 minutes. Check the seasoning before sprinkle scallion into the cooked clam.
3:Dish out immediately and serve warm.
I do not know the name - surf? manila? little neck? these are the only names I know. :O
ReplyDeleteBut I like clams, even so for the "un-identified" ones!
I just call them clams...;-)
ReplyDeleteThey look so so yummy!
Who cares! They're clams! Hmm ... Looks sort of like kam heong lala to me!
ReplyDeletePei-Lin
oh fried lala my favourite! the sauce is to die for!
ReplyDeleteaiyoh, my mouth is starting to water even at 1.30am now!!
ReplyDeleteReally look like those clams that I used to eat in Malaysia... I will check the frozen section of Chinese supermarket .. hopefully will spot something.. hehe.
ReplyDeleteI love clams!!!
Mmmmm...I love spicy clams! Too bad I only have the baby clams with out the shell or I'll make this.
ReplyDeletesambal clams, my favourite! I will lick all the gravy off those shells hehe
ReplyDeletetigerfish:
ReplyDeletewelcome to CLAM club!! hehehe!!
Angies:
Thank you:)
Pei-Lin:
Thank you..oh yes I miss kam heong lala!!I think this clam look like the one they used for kam heong lala.
3 hungry tummy:
oh yes!! I can just eat the sace by it's self!
petite nyonya:
hahaha!! you're funny!!
mycookinghut:
yes I guess it's the same type of clam but the one I bought are from China..Hope you can find the clam in frozen section soon! good luck!
cherri:
oh!! without shell? hmmm ..it'sa much better!! you don't have to remove shell:)
noobcook:
hahaha!! that what I do!!lick and lick sambal until all gone!!
do u mind to tell me where did u shop mostly? where is the grocery? i love this kind of lala :) thanks!!
ReplyDelete