Guey Fey Bong (Surf Clam) - Chinese Preparation

Serves 1

Ingredients

1 Piece Live Surf Clam

• Soy sauce – ¼ cup

• Minced Garlic – 2 tablespoons

• Cooking Oil (Sesame or Olive Oil) – 3 tablespoons

• Scallions - 1 stock

• Optional: Thin white rice noodles – ¼ cup

Preparation

1. Bring a pot of water to a rolling boil.

2. While the water is warming up, shuck your live surf clam to remove the meat. See above for instructions on how to shuck your live surf clam and clean it.  Rinse the shells and set them aside for later.

3. Use a sharp knife to slice the foot, mantle and siphon, and adductor.

4. Quickly blanch the clam parts in the boiling water for 12-15 seconds - be careful not to overcook the clam. 

5. Use a slotted spoon to remove the clam parts out of the water and place on the clam shells.

6. In a separate sauté pan, cook the soy sauce and minced garlic in cooking oil.  If you are using rice noodles, add to the sauce pan and saturate.  Wait for it to garlic to brown and the soy sauce to start bubbling, this should only take a few minutes. 

7. Pour the sauce onto the clams in the shell.  Garnish with slice scallion.

8. Serve and enjoy!