Steamed Bamboo Clams with Vermicelli

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

No Reviews


Adjust Servings
6large bamboo clams
5tbsp oil
1bulb garlic (minced)
40g vermicelli (soaked)
tbsp light soya sauce
1tbsp shaoxing wine
1tbsp sesame oil
tsp pepper
¼tsp sugar
2tbsp chicken stock
1red chilli (deseeded and diced)
Cilantro to garnish



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.
Mark as complete

Clean the shells and place on a steaming dish.
Mark as complete

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.
Mark as complete

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
Mark as complete

Put a layer of the vermicelli on the shells followed by the bamboo clam meat.
Mark as complete

Spoon some of the soya sauce mixture over the bamboo clam.
Mark as complete

Sprinkle crispy fried garlic and diced chillies on top.
Mark as complete

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

Garnish with coriander and serve immediately
Mark as complete

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe. Get Updates!

[sibwp_form id=2]