Asian clams
Chilli and garlic clams are available on almost every street corner in Hong Kong, but this Dutch version with clams from our own seabed is easy to make yourself. With a little help from Lee Kum Kee.
Do you have a good fishmonger nearby? Bless you. If they also sell fresh clams, you can really jump for joy. Because although they’re available all year round, with a bit of bad luck you’ll have to search hard for a net of fresh shellfish. God knows why, but we’d rather ship this Dutch delicacy to Spain. So I’m pleading with everyone to start eating clams en masse; they’re at least as delicious as their Italian equivalent, and cheaper too.
Red chillies and garlic
You can prepare clams in the same way as the Italians do, but for this recipe I’m taking inspiration from Chinese cuisine. In Hong Kong, the home base of the world’s best-selling oyster sauce brand Lee Kum Kee, chilli and garlic clams are on the menu at most restaurants and street vendors. And although there doesn’t seem to be one set recipe for this dish, the common denominator really does come down to – surprise – red chillies and garlic.
Oyster and soy sauce
Authentic Lee Kum Kee Premium Oyster Sauce and Premium Light Soy Sauce take the briny flavour of the clams to a higher level. Premium Dark Soy Sauce, which is darker and more syrupy in texture, gives the sauce a deeper colour. To turn it into a complete meal, I serve the clams with noodles. If you’d rather eat the clams as a starter or side dish, you can leave out the noodles.
Method
1 Rinse the clams under cold running water. Fill the sink with plenty of cold water and a generous amount of salt, and soak the clams in it for approx. 15 minutes. Rinse the clams again under cold running water and drain.
2 Meanwhile, bring a large pan of boiling water with some salt to the boil. Cook the noodles according to the instructions on the package until al dente. Drain and rinse under cold running water as well.
3 Finely chop the garlic and grate the ginger. Slice the red chilli and spring onion into rings. Heat the oil in a wok over medium heat. Fry the garlic, ginger and red chilli for a few minutes. Turn up the heat, add the clams and stir-fry for approx. 4 minutes. Once the shells start to open, add the Lee Kum Kee Premium Light Soy Sauce, Premium Oyster Sauce, sugar and Pure Sesame Oil. Toss the clams well several times.
4 Turn off the heat, add the al dente noodles and toss everything together once more. Season with black pepper. Divide the clams and noodles between two deep plates. Garnish with the spring onion and serve immediately.
