I add some shredded ginger to blanch the clam in order to make sure the sand in it was clean thoroughly. Then saute some chopped garlic with a little oil and pour the clam back to the wok and add in bulgogi sauce, 1 tbsp water and 1 tbsp wine. Let the clam simmer for a while till the clam are all cook and dish up.
hi jen
ReplyDeletethis is my favourite
yummy yummy