Chilli Honey Clams (Lala)

When you cook clams/lala? Please do soak and rinse clams as many times as possible. Otherwise? I made the mistake before and instead of eating the clam dish, I had to threw away. Why? Soil and what not from clams in the dish. Quite a disgusting matter of cooking of mine actually. I thought I might as well tell you if you are going to be a first timer to cooking clam. Subsequently, what do we do with clams for this Chilli Honey Clams dish? Cook. Yes. Cook. Cook as per the ingredients and method listed below, and cook till clams pop open up. Chilli Honey Clams. Sweet burst, salty burst and spicy burst in one (Honey Chilli Chicken).

Ingredients
900g clam/lala - soak, rinse, drain off excess water and pat dry
1 tbsp dried red chilli paste (grounded/blended chillies)
5 shallots - slice
1/2 tbsp ginger paste
1 tsp garlic paste
1 tbsp oyster sauce
1/2 tbsp dark soy sauce
1/2 tbsp honey
2 stalks of spring onion - sliced
1 1/2 tbsp cornflour - mixed with a bit of water
4 tbsp oil
Salt to taste (if needed)

Method
When oil heated, saute shallots.
Add chilli paste, garlic paste and ginger paste.
Fry till aromatic and oil splits.
Add clams/lala, oyster sauce, dark sauce, honey and salt sparingly.
Stir all together.
Cover with a lid and cook till clams opens up.
Note; for more gravy or if clams are not cooked yet, add some water.
Thereafter, thicken up gray by pouring in cornflour.
Stir, off the heat and combine in spring onion.

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