Clams In Worcestershire Sauce
Ingredients
4 taels razor clams
4 taels hard clams
Seasonings
2 tbsp Lea & Perrins Worcestershire Sauce
7 tsp sugar
6 tbsp fish sauce
1/2 tsp chicken powder
1 1/2 bowls water
1 bird’s-eye chili
1 tael ginger
1 tael shallot
1 tael garlic
Preparation
- Cook water, chili, sugar, shallot, ginger, garlic, fish sauce and chicken powder together until they are heated through.
- Bring the sauce to room temperature and then add 2 tbsp of Lea & Perrins Worcestershire Sauce to the sauce. Mix them well and set aside.
- Poach razor clams and hard clams. Drain them and leave them to cool. And then soak them in the sauce of (2) for 10 minutes.
- Taste better if it is served as cold dish after chilled.
