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More clams of another kind ... there are regularly over a dozen kinds of smaller bivalve shell-fish on offer in the seafood restaurants of Xiamen, from tiny ones the size of a little finger nail up to large mussels, scallops and oysters. My companions ordered most of our seafood braised, a favourite local way of cooking them, in a sauce made with light soya sauce, garlic, ginger, a little fresh chilli, sugar, a bit of rice wine, and then at the last minute scallions and some sliced medium chillis are added. |
Small clams
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9/April/2005 19:11
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Exposure mode: shutter priority (semi-auto) |