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1
Rinse clams and put into a saucepan, pour a big bowl of clean water into the pan and bring to a boil in 2 minutes.
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2
Use chopsticks to stir evenly to make the innards come out of the shells.
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3
Let boil in 1 more minute then remove from the heat.
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4
Shallots: crushed and finely chopped.
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5
Add 1 teaspoon of cooking oil into a wok and fry shallots until fragrant then add innards of clams to quickly stir-fry in 1 minute (note: do not stir-fry for too long to avoid making the innards chewy and muddy liquid).
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6
Remove from heat.
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7
Strain off the clear liquid into a big bowl.
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8
Separate the innards of clams from the liquid and season with 1 teaspoon of seasoning powder.
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9
Pour the clam boiling liquid into a pan, add some seasoning powder, 1 small teaspoon of fish sauce and bring to a boil.
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10
Drop roughly chopped malabar spinach into the pan.
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11
Use chopsticks and stir well to fully submerge the spinach.
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12
When the liquid boils again, add previously stir-fried clam innards and check if the taste is sweet and fresh.
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13
Add some slices of chili to enhance the flavour if you love pungency.
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14
Good luck with this recipe!
