Ingredients
- 1 kg lala clam
- 1/2 bowl dried anchovies, rinsed
- 1 L water
- 2 cloves garlic, peeled and smashed, do not chop
- 2 shallots, sliced
- 2 inch ginger, julienned
- 2 Tbsp goji berries (wolfberry)
- Large handful of Chinese Celery / Kan Choy/ Daun sup
- 2 Tbsp Shao Xing Wine
- Salt to taste
Preparation
Step 1
1. In a small pot, put in 1 tsp oil and saute rinsed anchovies for a while. Put in water and bring to a boil. Lower to a simmer and cook until broth turns whitish.
2. Soak lalas in salt water for few hours. Wash and rinse a few times in fresh water just before cooking. Removing clams with only mud in them. Some clams were long dead and the shells were filled with mud instead.
3. Heat a bigger pot /wok and put in 1 Tbsp oil. Put in smashed garlic and sliced shallots and cook until fragrant, no need to be golden.
4. Put in rinsed lalas and pour in hot strained broth. Add more water if needed. Put in ginger.
5. Bring a boil and season with salt.
6. Put in goji berries and cook until clams have opened up. Turn off the heat and put in Chinese celery and Shao Xing Wine.