How to cook kam heong clams

Slice shallots and fry in oil on medium heat.

Chop garlic, mushrooms and add to shallots with the curry leaves and fry.

Trim peas- I snap both ends off and peel away the top and bottom zippers.

Soak clams in cold water for 30 minutes. Drain and rinse and then cover in cold water again until ready to use.

Mix oyster sauce, cooking wine, miso, chilies and dry shrimp and spices in a bowl. Thin with water if desired. This will be the steaming liquid.

Once mushrooms and shallots are browning, add clams and steaming sauce. Toss to coat and cover to cook until clam shells are open.

Add peas when clam shells are open and cook, covered for 2 min. Serve with rice

Needless to say, we ate it all up. Yum!