Kam Heong Clams

Method4 steps

1. 1

   Step 1: Inspect all 1½ lb live whole Manila clams before cooking. Discard cracked or damaged shells and any open clam that does not close when tapped. Rinse, then soak the remaining clams in separate cold salted water for 20–30 minutes, keeping them cold. Scrub the shells gently and rinse thoroughly under cold running water; discard the soaking liquid. Separately soak the full 1 tbsp dried shrimp in its own water until softened, drain and mince. Set the cleaned clams and prepared shrimp aside separately.

   Cold clam cleaning soak · 20 minUses 1½ lb live whole Manila clams, shell weight included · Separate cold water for rinsing and soaking clams, amount unspecified; discard · Salt for the clam soaking water, amount unspecified; discard soaking liquid · 1 tbsp dried shrimp; soak, drain and mince before frying · Separate water for softening dried shrimp, amount unspecified; drain

2. 2

   Step 2: Heat all 3 tbsp cooking oil in a wok. Add all the minced 3–4 garlic cloves and fry until aromatic, without browning. Add all 2½ tbsp ready sambal, all the drained minced shrimp from step 1, the sliced red chili (1), two smashed bird’s-eye chilies and ¼ cup prepared curry leaves. Add the optional 1 tsp curry powder if using. Stir-fry until fragrant, taking care not to burn the mixture.

   Uses 3 tbsp cooking oil · 3–4 cloves garlic, minced · 2½ tbsp ready sambal · All the drained minced shrimp prepared from the separate tablespoon in step 1 · 1 fresh red chili, sliced · 2 Thai bird’s-eye chilies, smashed · ¼ cup curry leaves, stems removed · 1 tsp meat or seafood curry powder (optional)

   
3. 3

   Step 3: Add all the cleaned live clams from step 1 to the complete fragrant wok mixture from step 2 and toss well. Add all 1 tbsp each oyster sauce, sweet soy sauce (1 tbsp) and Shaoxing wine (1 tbsp), plus the full 1 tsp sugar. Cover and cook until the clam shells open and the clam flesh is cooked. Discard any clams that remain unopened after cooking.

   Uses All the inspected and cleaned clams retained in step 1 · All the actual oil, garlic, sambal, shrimp, chilies, leaves and optional powder mixture from step 2 · 1 tbsp oyster sauce · 1 tbsp sweet soy sauce · 1 tsp sugar · 1 tbsp Shaoxing wine

4. 4

   Step 4: Uncover, briefly toss all the cooked opened clams and their sauce from step 3, and serve immediately as four portions with already cooked steamed white rice.

   Uses All the cooked opened clams and actual sauce from step 3; unopened clams discarded · Already cooked steamed white rice for serving, amount unspecified