Thursday, January 21, 2010

Stir-fry Spicy Clam

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 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!!


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


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.


tigerfish said...

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!

Angie's Recipes said...

I just call them clams...;-)
They look so so yummy!

Pei-Lin said...

Who cares! They're clams! Hmm ... Looks sort of like kam heong lala to me!


3 hungry tummies said...

oh fried lala my favourite! the sauce is to die for!

petite nyonya said...

aiyoh, my mouth is starting to water even at 1.30am now!!

mycookinghut said...

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!!!

Kristy said...

Mmmmm...I love spicy clams! Too bad I only have the baby clams with out the shell or I'll make this.

noobcook said...

sambal clams, my favourite! I will lick all the gravy off those shells hehe

My Asian Kitchen said...

welcome to CLAM club!! hehehe!!

Thank you:)

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!!

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!

oh!! without shell? hmmm'sa much better!! you don't have to remove shell:)

hahaha!! that what I do!!lick and lick sambal until all gone!!

Anonymous said...

do u mind to tell me where did u shop mostly? where is the grocery? i love this kind of lala :) thanks!!

Unknown said...

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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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.