Kam Heong Clams Recipe

Clams: Fresh seafood that forms the base of the dish.

Oil: Used for stir-frying the ingredients.

Garlic: Adds a pungent aroma and flavor.

Dried shrimp: Provides a unique umami taste.

Curry powder: Adds a warm, spicy flavor.

Soy sauce: Adds saltiness and depth of flavor.

Oyster sauce: Adds a rich, savory taste.

Sugar: Balances the flavors with a touch of sweetness.

Curry leaves: Adds a distinct aroma and flavor.

Red chilies: Adds heat and color to the dish.

When stir-frying the garlic and dried shrimp, make sure to keep the heat at medium to prevent burning. The goal is to release their aromatic flavors without browning them too quickly. This ensures a balanced and fragrant base for the curry powder and sauces.

• clams - Substitute with mussels: Mussels have a similar texture and flavor profile to clams, making them a suitable alternative.

• oil - Substitute with butter: Butter can provide a richer flavor and still perform well in sautéing.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish.

• dried shrimp - Substitute with anchovy paste: Anchovy paste can provide a similar umami and salty flavor.

• curry powder - Substitute with garam masala: Garam masala has a complex spice blend that can mimic the depth of curry powder.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and savory flavor that can replace the depth of oyster sauce.

• sugar - Substitute with honey: Honey can add a similar sweetness with a slight floral note.

• curry leaves - Substitute with kaffir lime leaves: Kaffir lime leaves offer a citrusy aroma that can enhance the dish in a similar way.

• red chilies - Substitute with jalapeños: Jalapeños provide a comparable heat level and can be easily found in most markets.

• Allow the clams to cool down completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the cooled clams into an airtight container. Ensure the container is clean and dry to maintain the freshness of the dish.
• If you plan to consume the Kam Heong Clams within a day or two, store the container in the refrigerator. This will keep the clams fresh and flavorful.
• For longer storage, place the airtight container in the freezer. The clams can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to reheat, thaw the clams in the refrigerator overnight if frozen. This gradual thawing helps retain the dish's original taste and texture.
• Reheat the Kam Heong Clams in a wok or skillet over medium heat. Add a splash of water or broth to prevent drying out and to revive the saucy goodness.
• Stir occasionally while reheating to ensure even heating and to prevent the clams from sticking to the pan.
• Avoid reheating the clams in the microwave, as this can make them rubbery and less enjoyable to eat.
• If you notice any off smells or changes in texture, it's best to discard the clams to ensure food safety.

• Stovetop Method:

  1. Heat a pan over medium heat.
  2. Add a splash of water or broth to create steam.
  3. Add the leftover Kam Heong clams and cover with a lid.
  4. Stir occasionally until the clams are heated through, about 5-7 minutes.
  5. Ensure the clams are hot and the sauce is bubbling before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the clams in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 10-15 minutes or until the clams are warmed through.
  5. Stir halfway through to ensure even heating.

• Microwave Method:

  1. Place the clams in a microwave-safe dish.
  2. Add a small amount of water or broth to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Heat on medium power for 2-3 minutes, stirring halfway through.
  5. Check if the clams are hot; if not, continue heating in 30-second intervals.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the clams in a heatproof dish and put it in the steamer basket.
  3. Cover and steam for about 5-7 minutes or until the clams are thoroughly heated.
  4. Ensure the clams are hot and the sauce is steaming before serving.

• Wok: A versatile cooking pan with a rounded bottom, perfect for stir-frying the clams and other ingredients.

• Spatula: Essential for stirring and mixing the ingredients evenly in the wok.

• Knife: Used for mincing the garlic and slicing the red chilies.

• Cutting board: Provides a safe and clean surface for chopping and slicing ingredients.

• Measuring spoons: Ensures accurate measurement of the oil, curry powder, soy sauce, oyster sauce, and sugar.

• Bowl: Useful for soaking and chopping the dried shrimp before adding them to the dish.

• Serving dish: A plate or bowl to serve the hot Kam Heong Clams once they are cooked.

Prep ingredients in advance: Clean and soak the clams and dried shrimp ahead of time to save minutes during cooking.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep work.

Measure spices beforehand: Have your curry powder, soy sauce, oyster sauce, and sugar ready in small bowls.

Organize your workspace: Arrange all ingredients and tools within arm's reach to streamline the cooking process.

Cook in batches: If your wok is small, cook the clams in batches to ensure even cooking.