The lala shellfish is also a versatile ingredient. It can be steamed, baked or made into a soup. It can be stir fried with a variety of sauces for different flavours. The meat is juicy, tender and chewy at the same time. They are very sweet when they are fresh.
In this recipe, the clams are given a quick stir fry with garlic and white wine. Bacon chips and coriander leaves are used for garnishing to perk up the dish.
The clams live in shallow sand along the beach. It is inevitable that there will be sand or sediment in the shellfish.
I parboil them first to get rid of the sea smell and also to pick out any dead ones. This will help to get rid of any sand. One dead clam can ruin the whole dish. Scrub the shells. In a pot of boiling water, add a few drops of vinegar or rice wine and toss in the clams. The shells will pop open within 2 minutes. Take them out and rinse them. They are ready for the stir fry.
1 kg of clams (parboil as above)
6 cloves garlic, finely chopped
2 slices bacon
1 sprig coriander leaves or parsley, coarsely chopped
1/4 cup white wine
1 tbs cooking oil
|clams or lala|
Cut the bacon into small strips.
In a large wok or pan, heat the oil on medium till hot.
Fry the bacon till crispy, about 1 minute.
Set aside on paper towel
Add garlic to the wok or pan.
Toss in the clams
Add the wine.
Stir fry on medium high heat for about 2 minutes.
Toss in the coriander leaves
Plate the clams and serve with the bacon strips.
In this 9 minute video, the clams are served together with linguine as a one dish meal.
In this 7 minute video, the clams are cooked with miso paste (salted soya bean paste).
Lala or clams go very well with basil. Always safer to parboil and pick out any dead clams.