wife went to chinatown today & bought S$6/kg manila clams, a kind of soft-shell clams or steamers.
manila clams are much lighter & tastier than the hard shell littleneck clams (the usual lala) though some called manila clams lala also. so even though they cost higher per kg, you actually get your money’s worth.
for today i fried it with butter, chilli padi, curry leaves, orange zest, sliced ginger, white wine, oyster sauce + corn flour on high fire.
need to drain (keep sauce) so as not to overcook clams, return sauce to pan to thicken, then return clams to coat with sauce for few seconds.
this time, the result was a super nice wok-fried manila clams – 特好吃香锅蛤蜊。。。
i was thinking probably need not mix the 2 styles also-
i can try the usual butter, chilli padi, orange zest, ginger & white wine which is my usual preparation for mussel pot or clams & mussels for pasta & risotto.
or i can do the curry leaves, chilli padi, sliced ginger, oyster sauce, corn flour good for toa tao & clams the asian style.
this time though the mixture of taste was quite excellent. everyone enjoyed the dish. ^^
subsequently, i did this dish a few times, and they were consistently good.