Tag Archives: clams

Hearty Clam Chowder

Sometimes I do not feel like cooking many dishes so I would opt for a warm hearty soup that I can pair it with my homemade sourdough. Lately it has been raining a lot in Singapore, thus this type of soup is just perfect for such weather. Feel free to half the recipe if you find it too much. These recipe yields 5-6 full size serving as these was made solely for our dinner without any other dish added.

Ingredients (good for 5-6 full serving)

  • 500g frozen clams (thawed, no shell)
  • 2 medium size carrots (diced)
  • 120g chopped yellow onion
  • 400g diced celery
  • 450g diced potatoes
  • 320g chopped bacon
  • 2 Liter Chicken Stock (store bought chicken stock)
  • 120g all purpose flour
  • 120g butter
  • 200g cooking cream
  • black pepper to taste


  • Fry the bacon til crispy. Set aside. Reserve the bacon oil
  • Add the butter in a heated stock pot. Melt the butter over medium heat. Add the flour. Whisk to incorporate, add in the stock and consistently stirring until the broth become smooth.
  • Add in all the vegetables (onions, celery, potatoes and carrots ). Add in half of the bacon, reserve the other half for topping. Let it come to boil. Turn down the heat and let it simmer until all the vegetables are soft. Give a stir every couple of minutes. You may add in the bacon oil to add more flavour to the soup, but I will leave this up to your preference.
  • Add in the clam and cooking cream. Stir and let it simmer for about 8-10 minutes
  • Turn off the heat, serve hot on a bowl and top with some crispy bacon.
Perfect to dip my sourdough into the soup .

Clam with Tou Cheong Sauce (Clam with Fermented Beans Sauce)

Stir- Fried Clams with Tou Cheong sauce is a savoury dish that is very appetising especially when paired with a bowl of steaming hot white rice. After closing my kitchen for nearly a month, I finally opened it again and prepared this Chinese dish for my family. We were on holiday for quite. bit and thus had been missing Chinese food very much. So after I had managed to deal with my jet-lag, I prepared this dish. And yes, all of it was gobbled up immediately. The slightly sweet and salty sauce is simply irresistible, enough that anyone would definitely be willing for another helping of rice.


  • 1 kg Clams (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly)
  • 15g minced garlic
  • 10g sliced ginger
  • 10g koo chai (Chinese chives) – cut into 2 inches long, alternatively you can use spring onion
  • 1 long red chili (chopped)

Sauce (mix it all together)

  • 35g tou cheong
  • 60g water
  • 25g sugar
  • 15g Hua tiao Chiew
  • 5g sesame oil
  • 20g premium soy sauce (Jiang Qing, 醬青)
  • 10g potato starch


  • Chinese Parsley


  • In a heated wok, drizzle 2 tablespoon of oil, stir fry the garlic, koo chai, red chili and ginger at medium high heat for about a minute.
  • Add the clams and continue to stir-fry it for a minute
  • Set the fire to medium low, Add in sauce mixture, and continue to stir it until all the clams are open and the sauce boils.
  • Turn off the heat, serve and garnish it with Chinese Parsley
Just a simple meal that my family loves 🙂