I’ve always wanted to get those fresh clams at my nearby fishmongers. I mean, I know these babies are super duper fresh compared to the ones I see at NTUC because they were squirting out water still as I was pondering over whether to buy them or not. In the end, I did and the minute I got home, put them in a basin of salted water. I left them to soak for half an hour, and then cleaned them and proceeded to quickly stir fry them. I had some leftover sambal tumis- a Malay sweet chilli paste. I cooked the clams in a little bit of the sambal tumis and then some leftover pasta sauce and before I know it, the clams are cooked.
The Occasional Cook 