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Steamed Bamboo Clams
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This is an easy recipe for steamed bamboo clams. Tang hoon (mung bean vermicelli) is placed beneath the clam meat so that it can soak up all the seafood juices released during steaming. The clams are topped in crispy garlic oil for that extra crunch and aroma.
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I absolutely love steaming seafood at home because it is much cheaper than the “market rate” which restaurants charge, and seafood cooks really quickly (my clams were steamed in less than 4 minutes). Though I know them as bamboo clams, they are often labelled as “razor clams” in supermarkets (freezer section).
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Yummy tasting and very presentable!
I too like this simple yet versatile way of cooking seafoods (mostly clams and scallops), simply lovely!
These calms look really interesting. I don’t think I have eaten them before. Love the way you cook them. Looks very delicious…..mmmmm
These clams look awesome, especially with the crispy garlic on it…the pictures look so tempting.
Happy Chinese New Year
Love love love seafood cooked in the simplest way, esp when the seafood is fresh!
I always wonder if frozen clams (in a vacuum package) are fresh as I associate fresh seafood with water!!!
Fresh is always first choice for me (and cooked on same day), followed by frozen vacuum sealed!
Looks so yummy!!! Wanna say I’m an avid reader of your blog, I love how simple and easy to execute the recipe. I tried most of your recipes and it’s a hit. I wanna ask you can you do a recipe on fish glue? Thank you!
fish glue for steamboat? Sorry I don’t have this recipe at the moment.
Hey where did u buy them I can only find the small ones..
I got mine from Giant supermarket, but they aren’t very big sized too.
Heavenly! Can’t remember when I last time saw the bamboo clams….
May I know which supermarket did u get the bamboo clams from?
Looks so delicious! May I know where to buy the frozen bamboo clams please? Thanks.
I got mine from Giant ^^ I believe NTUC may have them too.