Call me a clam predator or clamoholic, I love clams and can’t get enough of these little shelled mollusks. Clams are extremely juicy, flavorful, and a versatile ingredient. There are so many ways you can consume them: steamed, fried, stir-fried, boiled, baked, soup, or raw (like the Japanese do). For me, I always love my clams stir-fried–a little bit of oyster sauce, dollops of chili paste, and some fresh ginger make a great dish.
One of my favorite clam species is Savory Clams (蚵蜊). Savory Clams are very popular in China and Taiwan but they are not commonly found in Malaysia or the United States. These clams are extra succulent, tender, and perfect for stir-frying as they don’t turn rubbery even if they are over-cooked…
I got some of them at 99 Ranch tonight and here is my recipe.
(Click Page 2 for the Stir-fried Savory Clams Recipe)