Steamed Bamboo Clams
Steamed Bamboo Clams Recipe
This is an easy steamed bamboo clams recipe served with tang hoon and crispy garlic. These clams become over-cooked and rubbery easily, so turn off the flame once they turn fully opaque (about 3-4 minutes).
- 2 tbsp cooking oil
- 6 cloves garlic minced
- 25 grams tang hoon/mung bean vermicelli (half a bundle) soaked in water until softened and drained
- 4 bamboo clams (razor clams) if using frozen, thaw before use
- 1 tbsp Shaoxing wine
- 3 ginger slices
- chopped spring onion, coriander and chilli garnishes
Sauce (A) – combine in a small bowl
- 1/2 tsp light soy sauce
- 1/4 tsp dark soy sauce
- 1/2 tsp sesame oil
- 2 dashes white pepper powder
- Heat oil in wok and add garlic. At the first sight of the garlic changing to light golden brown, turn off the flame. The garlic will continue cooking in the hot oil. Set aside in a small bowl.
- Coat softened vermicelli in the sauce mixture (A).
- Remove clam meat from the shells, trim and discard the black portion at the underside. Rinse and set aside. Disinfect shells in a bowl of hot water for 5 minutes.
- Twirl some marinated vermicelli around a pair of chopsticks and place them in the center of a clam shell. Add clam meat on top of vermicelli. Pour remaining sauce and Chinese wine over the clams.
- Place bamboo clams and ginger slices on a steaming plate. Steam at high heat for 3 minutes, or until the clam meat turns opaque (do not overcook).
- Top steamed clams with with crispy garlic oil (step 1), spring onion, coriander and chopped chilli. For easy eating, cut into 4 equal sections using kitchen scissors before serving.