Have I mentioned that I love shellfish? I probably said something about it before. I tell you, it’s no understatement when I say I LOVE shellfish. Clams, mussels, oysters, scallop, crab, prawns, lobsters… you name it, I probably love it. Because of that, the aquarium section of the supermarket always enthralled me, even when I was a kid. We never bought anything out of those aquariums before but that didn’t eman I wouldn’t stop and stare at them molluscs.
Now that I am an adult and I can eat what I want to (heheh!), I would buy a different shellfish once every month. Just because I can. And because I love it! The thing is, shellfish must still be alive when you cook it. If it’s dead, it’s no good. And I’m not a great big fan of frozen ones. So, this is like paradise for a shellfish lover.
Mu hubs was less than convinced initially because he never really ate that much shellfish before but I’m proud to declare that I’ve won him over! 😀 Yesssss….. I dare say that he now inhales more shellfish than I do in one sitting. And it was him who discovered the perfect pairing of stirfried shellfish with Nando’s Xtra Spicy Sauce. Marriage of flavours like you can’t ever imagine! He only eats those that we prepare at home though. Because with shellfish, freshness is key.
So for us, we make it very simply with a bare handful ingredients just so the sweetness of the shellfish is not smothered while the precious nectar is not tainted.
I chose kepah (clams) for this. A little bit of Ginger, Spring Onions, Salt and a dash of Fish Sauce completes this really quick but fabulous dish. I would add some sliced red chillies too if I had some.
The first thing to do is to heat up a little bit of oil on high heat, add the ginger, salt and then dump all the clams in.
The pan is covered and almost immediately, the clams would release their juices AKA liquid gold AKA nectar of the sea. You can hear them popping open. Once they open up, I would come in with tongs and pull them out as it happens. The few stubborn ones stay in longer. If they refuse to open after a couple minutes if intense boiling, into the trash can they go.
Just before I pour out the remaining clams and the juices, I like to toss in some spring onions for flavour and colour.
This takes, like, 10-15 minutes from start to finish. The quicker shellfish gets to my tummy, the better. 😉
“The LORD on high is mightier than the noise of many waters, yea, than the mighty waves of the sea.” (Psalm 93:4)
Stirfried Clams (Kepah)
700g/2 lbs Clams
4 slices Ginger
1/2 tsp Salt
1/2 tsp Fish Sauce
2 Spring Onion, slices into 2 inch sticks
- Clean clams well by brushing if needed.
- Heat 2 tbsp oil on HIGH heat in heavy based metal pan.
- Fry ginger slices until fragrant.
- Add in salt and clams and cover for 2-3 minutes.
- When popping sound starts, open and start removing opened clams onto your serving dish.
- Once the last of clams is removed, add fish sauce and spring onions into clam juices.
- Pour juices over cooked clams.
- Dip into your favourite hot sauce and munch!
- Remember to discard opened uncooked clams and closed cooked clams. Both would mean that they are not fresh and hence not safe for consumption.
- I soak my clams in cool water as I wait to cook them. If you have to leave them for a couple of hours before cooking, soak them in water and leave them in the fridge.
- The reason you pull out clams as they open is because if you leave them in too long, they will keep releasing water and you’ll end up with a rubbery, hard nub. That would be a detrimental to your gastronomic experience. Terribly detrimental.