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.
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11 comments :
I do not know the name - surf? manila? little neck? these are the only names I know. :O
But I like clams, even so for the "un-identified" ones!
I just call them clams...;-)
They look so so yummy!
Who cares! They're clams! Hmm ... Looks sort of like kam heong lala to me!
Pei-Lin
oh fried lala my favourite! the sauce is to die for!
aiyoh, my mouth is starting to water even at 1.30am now!!
Really 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.
I love clams!!!
Mmmmm...I love spicy clams! Too bad I only have the baby clams with out the shell or I'll make this.
sambal clams, my favourite! I will lick all the gravy off those shells hehe
tigerfish:
welcome 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!!
I believe its scientific name is Paphia textile. Its common name in English includes Textile Venus Clam, Venus Clam and Carpet Clam while its Malay common name are not only limited to Lala, it is also called Siput Retak Seribu
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