Simple Sambal Clams

Clams was aplenty in Singapore during the early days as Singapore was well-known for its swampy land. One of the cheaper source of food around, along the years, Clams have made its way to restaurants. Chefs will whip-up many great dishes with Clams as its meat is juicy and tender. It is so versatile and can be cooked in many ways; Asian style with sambal, cream based Carbonara, tomato based Marinara or can be eaten plain by steaming it with garlic. 

I for one love, love, love Clams. But too much of it is not healthy due to its toxin content. Some studies have shown that the toxin cant be totally removed even after it has been thoroughly cooked. Too much toxin can be poisonous. Ok, point taken! So, moderation is key :D

Simple Sambal Clams

Prep time: 15mins

Cook time: 15mins

Serves: 2 pax

Ingredients:

1/2kg Clams with shell, its really not a lot as the weight was mostly from the shells  (what I used in this recipe was called 'Sa Pak' by the locals)

4-5 thin slices of Galangal 

1 egg

1tbsp Cornflour mixed with with 3tbsp water 

Oil for cooking

Sambal paste:

100gm Fresh red chilies 

Few fresh bird's eye chilies (chili padi)- your preference in terms of spiciness

2tbsp of freshly grind dried shrimp

3 cloves Garlic (chopped)

2 thin slices of Ginger

Method: 

1) Prepare the steamer and boil some water with few tspn of salt. Steam the Clams till all shells opened. DO NOT overcooked the clams. This is to ensure that the rotten ones can be removed at this point (those with mud all that). This is A MUST STEP TO DO, as we do not want the rottens and muds get into our sauce. Yucks!

2) Blend the sambal ingredients and set aside. In a small bowl, beat the egg and set aside.

3) Heat up oil. Stir fry the sambal paste, throw in slices of Galangal. Fry till fragrant and till the oil turns slightly dark red (indicator that the chili is well cooked).

5) Add salt and sugar to taste. Add in the steamed clams. At this point, clams will release its own juice and you will find that the dish is a bit soupy now. No worries. Just add in the cornstarch and this helps to thicken the sauce. Stir a bit, not too much as we do not want the meat to fall out from the shell.

6) Pour in the beaten egg in a 'number 8' motion. This is to ensure that it will not end up as omelette.  Do not stir. Reduce flame to low-medium. Once egg gets slightly firm, stir the clams 2-3 times and its done!

7) Garnish with corriander and Enjoy!

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