14 Feb '13, 3am

Latest Recipe: Steamed Bamboo Clams

Latest Recipe: Steamed Bamboo Clams

recipe for steamed bamboo clams. Tang hoon (mung bean vermicelli) is placed beneath the clam meat so that it can soak up all the seafood juices released during steaming. The clams are topped in crispy garlic oil for that extra crunch and aroma. I absolutely love steaming seafood at home because it is much cheaper than the “market rate” which restaurants charge, and seafood cooks really quickly (my clams were steamed in less than 4 minutes). Though I know them as bamboo clams, they are often labelled as “razor clams” in supermarkets (freezer section). For pictures of what the uncooked clams look like and more step-by-step photos, check out page two of the recipe

Full article: http://www.noobcook.com/steamed-bamboo-clams/

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