Clams In Clear Broth 清汤蛤蜊

LaLa (Clams) in clear broth, my favorite. Home-cooked at just a fraction of the price as compared to the zichar stalls. I like to cook it with lots of ginger, garlic and spring onion (scallion). Comfort food for the cold weather. It's gonna be Christmas soon...

- 800g of clams ($2.80 from NTUC)
- 8 slices of ginger cut into strips
- 5 pieces of garlic minced
- 1 tbs of goji berries
- 2 chilli padi chopped
- 1 sprig of chinese coriander cut into 2-3cm strips
- 1 sprig of spring onion cut into 2-3cm strips
- 300ml of stock or water
- 2 tbs of huatiao wine
- Salt to taste

1) Soak clams in salt water for an hour to get rid of sand.

2) Heat up oil and fry ginger, garlic and chilli until fragrant. Add clams and fry for a while.

3) Add stock/water and goji berries, cover pan and bring to a boil.

4) Clams shell should be opened. Add wine and salt.

5) Lastly, add the greens. Give a few stir and off heat.

6) Serve immediately. 


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