tag:blogger.com,1999:blog-8092092153094298213.post6046134358898933373..comments2016-02-23T19:41:21.394+08:00Comments on Smoky Wok: Spicy Bean Paste La La (Bamboo) Clams RecipeSmoky Wok (formerly Tastes of Home)http://www.blogger.com/profile/04966792588380354927[email protected]Blogger3125tag:blogger.com,1999:blog-8092092153094298213.post-41505530990598835782012-04-23T23:11:59.703+08:002012-04-23T23:11:59.703+08:00Though the clams are named differently, I enjoy ea...Though the clams are named differently, I enjoy eating them cooked in similar way as yours.Tastehongkong[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-43602665918725256432012-04-23T16:52:24.697+08:002012-04-23T16:52:24.697+08:00Happy Monday, Jasmine. Whoa, you're making ano...Happy Monday, Jasmine. Whoa, you're making another favourites of mine. lol! Slurppppp.... Your pics always look so great.<br />Have a great week ahead.KristyKristy[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-68482429241920007722012-04-22T07:14:27.498+08:002012-04-22T07:14:27.498+08:00When you fry the clams first to remove the liquid ...When you fry the clams first to remove the liquid from the clams, wouldn't it a waste to get rid of the liquid that is the essence of the clams? Maybe the juice should be sieved to remove sand and then added back to give it more flavor. Just an idea.Hchan[email protected]