I’m a sucker for clams, especially when they are cheap, like they are here in Singapore. Half a kilogram of lala clams only cost about $2, which is more than enough to make me happy! 🙂 We recently made sambal lala clams, and for a healthier option, here’s another way to steam lala clams – with stock!
As everyone knows, I’m a sucker for stock and cannot use stock cubes because I don’t know what goes in there – probably a shit ton of sodium and nothing else. So, I make my own stock, that I will use for a lot of things. 🙂
- 1 kg lala (soft-shell) clams [may substitute with other clams/shellfish]
- 2 tablespoons fermented soy bean sauce (tau chio) [may substitute with light soy sauce]
- 2 cups stock (I used bone stock)
- 1 tablespoon cooking oil
Soak the clams in water for about 30 minutes. (They will spit out sand and dirt during this time.)
After soaking, drain the shells, and wash them thoroughly under running water.
In a large frying pan, add oil, then fry the fermented soy bean sauce (tau chio). [If you are substituting for soy sauce, do not add the soy sauce here. Read on.]
Add the clams, and fry to mix the clams with the bean sauce.
Add the stock (and soy sauce, if you did not use any fermented bean sauce), turn the heat on high, and cover the pan.
After 3 minutes, remove the cover of the pan, and move the clams around in the pan. Cover again for one or two minutes.
Repeat the previous step until most of the shells have opened.
Serve and enjoy. [Do not eat the unopened shells – those are not fresh.]