Steaming clams is a classic Cantonese preparation for fresh clams which helps to preserve its natural fresh sweetness. Add Lee Kum Kee sauces to your clam broth to maximise this already flavoursome dish and provide extra juices for bread dunking.
Add broth mix to a large pot. Bring to a gentle boil over medium heat and stir until the sugar dissolves.
Add the clams, cover with a lid and steam for 5-6 minutes, shaking the pot occasionally. Take off the heat and discard any pipis that have not opened.
Ladle the pipis into serving bowls with a little broth and garnish and serve with hot buttered bread.
If using fresh clams make sure to soak them in sea water for at least an hour before cooking so they can expel any sand.
PREP TIME: 5 MINS | COOK TIME: 10 MINS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
