Steamed Bamboo Clams with Vermicelli – 粉丝蒸竹蛏

Big juicy fresh bamboo clams, a favourite among seafood lovers. Using cantonese steaming method, the soya sauce and Shaoxing wine enhances the sweet flavours of the calms. Top with fried garlic and diced chilli to give more flavour to sweet juicy bamboo clams. Simple to make and so good, we can’t wait to sink our teeth in it once it was steamed.

#themeatmensg #simple #delicious

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  • Servings: 3

  • Time: 30 mins

  • Skill: Intermediate


  1. 6 large bamboo clams

  2. 5 tbsp oil

  3. 1 bulb garlic (minced)

  4. 40g vermicelli (soaked)

  5. 1½ tbsp light soya sauce

  6. 1 tbsp shaoxing wine

  7. 1 tbsp sesame oil

  8. ⅛ tsp pepper

  9. ¼ tsp sugar

  10. 2 tbsp chicken stock

  11. 1 red chilli (deseeded and diced)

  12. Cilantro to garnish


  1. Using a sharp knife, cut along the top seam of the bamboo clam. The shell will open. Cut along the shell, between the meat and shell, to separate the flesh from the shell. Remove the meat from the shell. Cut and discard the dark intestinal tract. Set aside in a bowl. Once done place it in the fridge until you are ready to cook.

  2. Clean the shells and place on a steaming dish.

  3. In a bowl, mix 1½ tbsp light soya sauce, 1 tbsp shaoxing wine, 1 tbsp sesame oil, ⅛ tsp pepper ,½ tsp sugar and 2 tbsp chicken stock.

  4. Heat up 5 tbsp of oil and fry minced garlic until fragrant and golden in colour. Strain and set aside. Keep garlic oil for future use

  5. Put a layer of the vermicelli on the shells followed by the bamboo clam meat.

  6. Spoon some of the soya sauce mixture over the bamboo clam.

  7. Sprinkle crispy fried garlic and diced chillies on top.

  8. Steam for 4 minutes or until the clams turns opaque. Do not oversteam as the meat will turn rubbery.

  9. Garnish with coriander and serve immediately

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