Add chili jam and clams. Stir over high heat, coating clams with jam. Add water, cover, and cook 3 minutes, shaking pan occasionally. Remove lid and stir from bottom. Cook 2 more minutes until ...

Add the clam cooking liquor and stir until thickened. Add the milk, cream, bay leaf, potatoes and cod. Bring to the boil then turn the heat down and simmer for 5 minutes until the cod is cooked.

Very gently fry the garlic, shallot and chilli for 5 ... Pour in the wine and bring to a simmer. Add the clams and stir well. Cover with a tight-fitting lid and cook for 1 minute.

This amount of clams will serve two or three generously ... add the garlic and ginger and stir-fry for about 30 seconds, or until fragrant. Add the bird’s-eye chillies and stir, then mix ...

Add the onion and stir-fry until it starts to soften. Add the razor clams, de-stemmed green peppercorns (fresh or dry), chillies, fish sauce, sugar and salt. Stir-fry for about a minute ...

except it's filled with whole belly clams or clam strips, which are breaded and fried, and served with tartar sauce, black pepper, and other flourishes like mayonnaise, relish, or lemon wedges.

Dredge the clam strips in the cornmeal mixture. Heat beef tallow in a tabletop fryer to 325 and fry clams until golden brown, this she’d take abut 2-3 minutes. Remove from the fryer and place ...

Heat oil in a wok to very hot. Add squid and sliced shallot, stir fry for 10 seconds, then add pipi and garlic, continuing to stir-fry another 30 seconds. Next add warmed rice noodles. Toss ...