Muzi Market sent me a bunch of seafood this morning and there was a packet of live clams included. Decided to cook them up local tze char style and since my mum really enjoyed the dish, I'm documenting it down here for you guys in this quick recipe post!
This version was inspired by the one I ate at JB Ah Meng + makes use of whatever I've got at home. The bits of dried shrimp flecks in the sauce end up getting caught in between the clam shells, lending so much flavour and texture. Another key component in this dish is chilli bean paste, which is also used in this hearty recipe.
Didn't have any spring onions so I substituted with what I did have on hand - some (days-old) italian parsley for a hit of freshness at the end. Use what you have. If you want to stay true to the Tze Char experience, throw in some chicken powder to amp up the Umami (MSG) factor. Still tastes great without if you're wondering.. Anyway, am off to bake for cake orders.. .TAAA~~
1kg live clams, soaked in salt water for a few hours to draw out the sand
6 garlic cloves, minced
1 Tablespoon ginger, minced
1 large red chili, sliced
25g dried shrimps, soaked in water for 15 minutes
1 Heaped Tablespoon of doubanjeang/chilli bean paste
1/2 teaspoon dark soy
1/4 teaspoon sugar
1 teaspoon potato or corn starch dissolved in 1 Tablespoon of water
1 Tablespoon chinese wine
light soy or chicken powder, to taste
2 to 3 Tablespoons canola oil