White Clams in Premium Stock [上汤啦啦]

Dinner @ a Chinese restaurant in Kuala Lumpur.

 

White clams (locally known as "La La"s) do not pack a lot of flesh, but they add wonders to any stock or soup, infusing them with a touch of sweet umaminess. Care must be taken to cook white clams properly - cooked for too long and the flesh becomes a rubbery mess.

Done