This is a local Chinese dish in Singapore and Malaysia. I like to cook this dish as it is also very simple and fast to prepare. If you get the flower clams from the right place, normally they are rather cleaned thus save the effort to clean them. If necessary clean the clam shell using a toothbrush.
I cook them in pot as I find this way it is much easy for me to handle the flower clam, of course, one can use a saute pan. I think the local also don’t use the white wine as different white wine will give different result. But I like to use white wine as it bring out the taste of the flower clam. The result can be controlled by the amount of water used. My experience is that any table white wine will do a good job but avoid those bias towards sweet taste.
Please take note that to soak the flower clam for a few hours in fresh water to remove the salty taste. Once add in the white wine, avoid over cooked the dish as still wanted to keep the white wine taste and to avoid the flower clam being over cooked.
This dish can be served as a main course goes with steam rice. It can also served as a side dish that goes with toasted bread and french fries or potatoes wedge. It also goes well with beer or wine. You can also cook instant noodles for 4 serving and mixed into the pot and then divided the serving into 4 dishes.
Ingredients (Serve 4)
- 500 g Flower Clam
- 1 Tablespoon olive oil
- 100 g spring onion cut into 2 cm long
- 100 g cut red chili
- 100 g chopped garlic
- 100 g cut onion
- 75 ml White wine
- 100 ml water
- Heat up the olive oil in a pot, add the cut onion, cut red chili and chopped garlic till the fragrant of the garlic can be smell.
- Add in the white wine and the water stir well till boil.
- Add in the flower clam and the spring onion. Cover the pot for 30 seconds and the dish shall be ready to serve.
Cooking Time 20 minutes.