Lala Clams Recipe
Soy Sauce Lala Clams is my favorite childhood recipe. Made with soy sauce, dark soy sauce, and spiced with fresh red chilies, it’s a simple yet delicious dish that pairs perfectly with steamed rice or porridge.
Servings: 4 people
Ingredients
- 10 oz lala clams rinsed and scrubbed
- 2 tablespoons oil
- 1 inch ginger peeled and cut into strips
- 1-2 red chilies seeded and cut into pieces
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon taucheo fermented soy beans, optional
- 2 tablespoons water
- 1 stalk scallion cut into strips
Instructions
- Heat a wok or skillet over high heat and add oil. Once the oil is hot, add the ginger and red chilies, cooking them until their aromas are released.
- Add the lala clams to the wok or skillet and stir-fry continuously for a few seconds. Then, add the soy sauce, dark soy sauce, sugar, and taucheo (if using), along with the water. Continue stir-frying until the clams open up and are cooked through.
- Add the scallions, stir to combine well with all ingredients.
- Dish out and serve immediately with steamed rice.
Notes
- Rinse the clams, soak them in salted water for 20-30 minutes, then scrub the shells with your hands or a brush. Rinse thoroughly under cold running water and discard any cracked or damaged clams.
Nutrition
Serving: 4people | Calories: 87kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 595mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 17mg | Calcium: 11mg | Iron: 1mg