Add a hint of luxury only seafood can bring to the dinner table with this stired-fried clams recipe by Wet Market to Table: A Modern Approach to Fruit and Vegetables by chef and author Pamelia Chia.
She says, “I am convinced that lard is magic. It boasts a rich, savoury aroma that makes everything taste better. Though it does take some time to render pork fat at home, it really is worth your effort in this dish. The smoky rendered fat emulsifies into the most delicious sauce when the clams release their briny juices.”
Stir-fried with laksa leaves, pork fat, dish sauce and Shaoxing wine, these clams are so tantalising you would want to make them outside of Chinese New Year.