When I was younger, I never really liked eating clams or mussels. Until recently, I found clams or as we Malaysians call it, "lala" to be quite delicious if cooked in the right gravy.
There many ways of cooking clams, blanching, stir-frying or even steaming them. Cooking clams using 'tau-chu' or preserved fermented yellow soybeans makes the clams very flavourful.
The minimal amount of ingredients used makes it really convenient. It was not easy to find fresh clams, so I opted for frozen clams which I found at the Asian grocer and it worked fine. Just a reminder: if the clams do not open up after cooking, it might be an indication that they are spoilt. Do not eat those that did not open. Generally, clams take a short time for them to be cooked.
Serve hot. Goes well with a bowl of white rice or if you prefer, have them just as they are!
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Heat pan with a bit of oil. Once the pan is heated, add julienned ginger, minced garlic and sliced shallots. Stir-fry over medium heat until fragrant.
Add taucu and then water. Stir well. Add chilli slices and allow the gravy to cook at high heat.
Once the gravy boils, add clams. Add scallions and cook clams until they opened.