Clams or a particular type known is ‘La-La Clams’ are a local favourite and can be pricey when you eat at a local eatery. Clams in the raw are cheap, under SGD3 for about 500gms. The usual way of cooking is to stir fry with garlic & ginger.
I’ve done the clams with miso for a Japanese themed simple dinner for my nieces who love salmon and clams.
Needless to say, the dinner of salmon sashimi, pan-fried salmon, California Maki/Roll, cold soba & miso clams was well received.
500gm white clams (small)
1 tablespoon miso paste
3″ ginger, sliced thinly
4 cloves garlic, minced or chopped fine
- Soak clams in salt water a couple of hours before cooking. This is to help remove any dirt or impurities that the clams have been feeding on.
- Change the water if necessary and continue to soak in fresh salt water before cooking. (Note: just add a small handful of salt to clean water for soaking)
- Fry the ginger & garlic in some oil till you can smell the garlic/ginger.
- Add in the clams (without the salted water!)
- Fry till the clams start to open their shells, which means they are cooked.
- Add in the miso paste and stir till it is mixed with the clams.
- If you want it a little soupy, just add some water to the mix, allow to boil before serving.