bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

Clams are probably my favourite bivalve. I like them even more than I do oysters because they can be prepared in so many ways - even raw, although make sure they come from clean water. And they're not as rich and heavy as scallops, which means you can eat more of them. We're fortunate that in Hong Kong, seafood vendors carry a great variety of clams, including, occasionally, the delicious cockle.
Steamed clams with garlic, mung-bean noodles and spring onion (pictured)
This is a popular dish at seafood restaurants in places such as Lei Yue Mun and Cheung Chau. It can be made with any of the larger varieties of clam, including bamboo clams and baby geoduck. If you're cooking the clams within a couple hours of buying them, have the vendor open and clean them for you.
Do not use canned minced garlic for this dish and don't crush the garlic with a press. Instead, mince the garlic with a sharp knife.
8 large clams, about 8cm long
30 grams mung-bean noodles
2-3 large garlic cloves, minced
1 bird's-eye chilli, cut into thin rounds (optional)
About 20ml soy sauce
45ml cooking oil
1-2 spring onions, shredded
Soak the mung-bean noodles in warm water then drain them and squeeze out the excess liquid. Use kitchen scissors to cut them into shorter lengths.
If the vendor hasn't cleaned the clams, open them using a clam or oyster knife. Remove and discard the top shell then detach the clam from the bottom shell by cutting through the tough muscle. Trim off and discard the dark spots, including the stomach, then lay the clams back in the bottom shell and top with the mung-bean noodles. Scatter the minced garlic and chilli (if using it) over the clams and lightly drizzle each one with soy sauce. Lay the clams on a large shallow plate and put it on the tier of a steamer set over simmering water. Cover the steamer with the lid and cook the clams over a medium flame for about five minutes, or until they're done. While the clams are steaming, heat the oil in a small pan until very hot. When the clams are cooked, put the spring onion on top and drizzle with the hot oil. Serve immediately.
Cockles with Thai dipping sauce
This was the first dish I ever ate in Thailand. I bought the cockles from a street vendor in a red-light district and ate them perched on a rickety stool while my more squeamish travelling companion looked on. She didn't know what she was missing.
If you can't find cockles, use another type of clam. This sauce is versatile. It's also delicious with grilled meat.
500 grams cockles, no larger than 2.5cm
4 green bird's-eye chillies, chopped
1 large garlic clove, minced
80ml bottled Thai fish sauce
40ml fresh lime juice, or to taste
15 grams palm sugar or granulated sugar, or to taste
Using a mortar, pound the chilli and garlic into a rough paste then mix with the other ingredients. Transfer to a small bowl.
Wash the cockles under cold running water then drain them. Place them in a large, shallow pan, cover with the lid and set it over a medium flame. As the pan gets hot, the cockles will open and start giving off their juices. When you can hear the liquid simmering, turn down the heat and cook, shaking the pan frequently, for three to five minutes. Transfer the cockles to a bowl and serve with the dipping sauce.
Spaghetti vongole
There are many ways of making spaghetti vongole but I prefer the purist's version, with lots of clams and not much seasoning, other than garlic and a pinch of red-pepper flakes. Buy smaller clams - they're a little more work to eat but the meat is more tender.
Try to time everything so the spaghetti and sauce are ready at the same time.
200 grams spaghetti
40ml olive oil
2 garlic cloves, sliced
Red-pepper flakes, to taste
500 grams clams, about 2cm long, rinsed
120ml dry white wine
40 grams cold unsalted butter, cut into small pieces
Fine sea salt and freshly ground black pepper, to taste
Cook the pasta in a large pot of salted water.
While the pasta is cooking, heat the oil in a large skillet or wok. Add the garlic and cook over a low flame until soft. Increase the heat, sprinkle in the pepper flakes and cook, stirring constantly, until fragrant. Add the clams and white wine. Put the lid on the pan and simmer until the clams open, shaking the pan frequently.
When the pasta is ready, use a ladle to scoop out about 100ml of the cooking water. The starch in the liquid will help thicken the sauce. Drain the pasta then put it into the skillet with the clams. Stir in about 60ml of the pasta cooking water and add the cold butter and black pepper to taste. Stirring constantly, simmer over a low flame to thicken the sauce. Divide the pasta between two bowls and serve immediately.
Styling: Corner Kitchen Cooking School


Dish in Focus: Ga quay Hoi An at Sep

Celery seeds’ many uses, from flavouring Bloody Marys and Indian food to treating gout

How to use dried pomegranate seeds, or anardana, in stewed dishes, salads and more

How spice is ‘an attitude’ for Hutong chef and his new menu available in Hong Kong

Asian recipes

Clam recipes: steamed with garlic and mung bean noodles, cockles with Thai sauce, and spaghetti vongole

Steamed clams with garlic, mung-bean noodles and spring onion. Photo: Jonathan Wong

Lifestyle

Food & Drink

Clams are versatile, delicious and available in abundance. Susan Jung provides three delicious recipes


Susan Jung's recipes

Clam recipes: steamed with garlic and mung bean noodles, cockles with Thai sauce, and spaghetti vongole

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Clams are versatile, delicious and available in abundance. Susan Jung provides three delicious recipes

Clams are versatile, delicious and available in abundance. Susan Jung provides three delicious recipes