The Neutron Chef

Butter and Garlic Clamz

This is my version of a dish I tried at a few seafood restaurants. It’s fairly simple to prepare, and it can be eaten with fries or rice. You can always replace clams with mussels or other shellfish!

Ingredients:

Lala Clams (These are the cheaper clams that you can find in almost all supermarkets; If you have spare cash, feel free to buy Asari clams, which are much sweeter!)

Minced/Chopped Garlic, Onions (half an onion), Ginger (just a little will do)

Butter, Soy Sauce, Rice Wine (If you have White or Red wine, feel free to use it), Sugar

Preparation:

1) My mother taught me this process of “cleansing” the clams: Soak the clams in salt water; if the clams are fresh, they will open up after 10+ minutes and start “spitting” out gunk. Be sure to scrub the shells to remove any substances stuck on the clams.

2) Mince the garlic, onions, and ginger

Cooking:

1) Saute the garlic, onions, and ginger in butter (a substantial amount) over medium heat. Add the clams, soy sauce, wine and some water. Stir evenly and use the lid to cover the pan. Adjust to low heat and cook for 5 mins, stirring occasionally.

2) Once the clams open up, it indicates that they are cooked. If they do not open up even after a long period of cooking, there is a possibility that the clam is not fresh. Hence, after cooking for around 5-7 mins, discard any unopened clams. Serve the dish with rice or fries (using the superb garlic sauce as a dip).

*Just for general knowledge, clams release its juices when it opens up during cooking. This makes the clam stock extremely sweet and unique 🙂

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This entry was published on March 23, 2012 at 10:13 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Butter and Garlic Clamz

  1. Does it work with “hams”, you know that type of shellfish you find in Laksa?

  2. Those are cockles right? I’m quite sure the butter garlic onion combo will work fine for everything!

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