Curry Clams

Method4 steps · about 25 min

1. 1

   Step 1: Inspect all the live Manila clams (1½ lb). Discard cracked or damaged shells and any clam that stays open when gently tapped. Rinse the remaining clams thoroughly in separate cold rinsing water, scrub their shells and drain well. Keep them chilled until cooking; reserve the measured ⅓ cup sauce water for step 2.

   Uses 1½ lb live Manila clams, in their shells · Separate cold water for rinsing and scrubbing the clams, amount unspecified; drain

2. 2

   Step 2: Heat all 2 tbsp cooking oil in a pan over medium heat. Stir-fry all the sliced onion (1) until slightly softened, then add all the cleaned, drained clams from step 1 and begin stirring. As the shells start opening, add all 1¼ tbsp curry powder, ¼ tsp turmeric, 1 tbsp Lingham’s Hot Sauce, 1 tbsp oyster sauce and the measured ⅓ cup sauce water. Stir to coat the clams with the curry sauce.

   Uses 2 tbsp cooking oil · 1 small onion, peeled and sliced · All the rinsed and drained clams from step 1 · 1¼ tbsp curry powder · ¼ tsp turmeric powder · 1 tbsp Malaysian Lingham’s Hot Sauce · 1 tbsp oyster sauce · ⅓ cup water for the curry sauce

3. 3

   Step 3: Cover the pan and cook the clams and curry sauce from step 2 for a few minutes, checking until the shells open. Discard any clams that remain closed after cooking.

   Uses All the clams with onion, oil and curry sauce from step 2

4. 4

   Step 4: Add all the separate 1 tbsp chopped scallions to the cooked clams and sauce from step 3 and stir gently. Dish out and serve the complete pan-cooked batch immediately as four portions.

   Uses All the opened, cooked clams and curry sauce from step 3 · 1 tbsp chopped scallions