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Short Neck Clam / 花蛤 (啦啦) / Lala - 500g ***
Shortneck Clam 花蛤
Chinese Name(s): 花蛤 / 啦啦
Local Name(s): Lala
Origin: China 中国
Type: Wild Caught 野生
Flavour: Mild 清淡
Texture: Tender 柔软
Cooking Method: Spicy Style / Stir Fry / Steam / Soup 辛辣 / 翻炒 / 蒸 / 汤
Weight Loss after cleaning (whole fish): 0%
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How To Make: Buttery Garlic Steamed Clams
Ingredients
- 5 tablespoons Finlandia Unsalted Butter, divided
- 1 tablespoon fresh minced garlic
- 1 cup white wine
- 1 tablespoon lemon juice
- 3 dozen little neck clams, rinsed and scrubbed
- 1/3 cup chopped fresh Italian parsley
- Wedges from 1 lemon for garnish, if desired
Steps
- In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
- Add wine and lemon juice. Bring to a boil.
- Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
- Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.
$0.60
Original: $1.99
-70%Short Neck Clam / 花蛤 (啦啦) / Lala - 500g ***—
$1.99
$0.60Product Information
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Description
Shortneck Clam 花蛤
Chinese Name(s): 花蛤 / 啦啦
Local Name(s): Lala
Origin: China 中国
Type: Wild Caught 野生
Flavour: Mild 清淡
Texture: Tender 柔软
Cooking Method: Spicy Style / Stir Fry / Steam / Soup 辛辣 / 翻炒 / 蒸 / 汤
Weight Loss after cleaning (whole fish): 0%
————————————————————————————————
How To Make: Buttery Garlic Steamed Clams
Ingredients
- 5 tablespoons Finlandia Unsalted Butter, divided
- 1 tablespoon fresh minced garlic
- 1 cup white wine
- 1 tablespoon lemon juice
- 3 dozen little neck clams, rinsed and scrubbed
- 1/3 cup chopped fresh Italian parsley
- Wedges from 1 lemon for garnish, if desired
Steps
- In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
- Add wine and lemon juice. Bring to a boil.
- Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
- Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.
