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Ingredients
1 lb Savory Clams
2 inches of fresh ginger (cut into thin strips)
5 bird’s eye chilies (pounded)
2 teaspoons of chili paste
Oyster sauce to taste
Chili Paste
A handful of dried chilies
2 tablespoon of cooking oil
Water
Grind the dried chilies and cooking oil in a blender. Add a little water while blending. Heat the wok, pour some cooking oil and stir-fry the chili paste for about 3 minutes. Set aside.
For the clams, heat the wok and add in some cooking oil. When the wok is heated, add ginger strips and fry them until they become aromatic. Add in the chili paste, clams, bird’s eye chilies, and oyster sauce. Once all the clams are opened, serve hot on a plate.
Note: If you can’t find Savory Clams, you can substitute it with Manila Clams or other shellfish such as Mussels or little necks.
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Nice clams! I just love all kinds of siput especially Balitong!
Penangdoc,
Yes, Penangites love all kinds of siput lala. I love Balitong too. Stay tuned as I am going to post an article about the various kinds of siput found in the wet market in Malaysia. :)
aiyorrrr…love them… but pricy to makan. Totally a must have with seafood pasta
I love balitong very much too! must say this is the first time i hear about savoury clams, they look real fleshy.
Looks very yummylicious. Spicy clams are best when down with cold beer!
Lily
Looks good. Ben will surely love this.
Teckiee – I don’t believe they are pricey to makan if you buy them from market and cook yourself. You should try.
Audrey Cooks – yes, they are very fleshy and juicy, you will definitely love them. Too bad can’t find in Malaysia. :(
I love ur blog, it is fantastic but makes me miss Malaysian food so much! Is it ok if I link you to my blog?
I’m a clamaholic too! Beautiful clams and recipe. Throw in some Thai basil, and you’ve got a classic Taiwanese dish. I <3 clams.
- Chubbypanda
These look so delicious, and I don’t even like clams. Will be making these for sure. Mmm.
The savoury clam in other name is ‘etok’ as i’m kelantanese so i know this clam very well.In kelantan they use the
salt and chopped lemongrass to season it and use the sun heat to cook it(half cook).Mainly can be found along kelantan river
The savoury clam in other name is ‘etok’ as i’m kelantanese so i know this clam very well.In kelantan they use the
salt and chopped lemongrass to season it and use the sun heat to cook it(half cook).Mainly can be found along kelantan river
Yerp !
This is no doubt the Kelantanese Etok ! Totally sure of that ..
In Kelantan, it is sold either fresh or “half treated” ( with salt, lemon grass + very light heat )to be consumed as light snack. Another favorite way of consuming it is by cooking them in yellowish broth exactly the same style as Gulai Siput Sedut ( Water Snail Broth ).
Try this link :
http://raykinzoku.fotopages.com/?entry=680228
Btw, in Japan the clam is known as Shijimi, normally cooked with Miso paste and served as Shijimi Jiru – i.e ” Shijimi in Miso Soup “.
My friend and i just tryed to boil some clams that we found in the river and we nearly threw up! We need some help! lots of it!
I use to buy this stir-fried savory clams at the pasar ramadhan. Now i can make them myself using your stir-fried savory clams recipe.