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Kam Heong Clams (Lala)

Singapore-style wok-tossed Kam Heong clams (lala) — aromatic, spicy and savoury clams cooked with curry leaves, dried shrimp and chilli padi for that classic zi char kick.

Kam Heong Clams (Lala)

About this dish

Kam Heong Clams (Lala) are a favourite on zi char menus across Singapore — from bustling East Coast hawker centres to cosy heartland kopitiams. The dish balances briny, fresh clams with an aromatic kam heong paste made from curry leaves, dried shrimp, chilli and a touch of curry powder; the result is a glossy, fragrant sauce that sticks to each shell for full-flavoured bites.

This version is written for the home cook with a regular wok and ingredients you can find at NTUC FairPrice, Cold Storage or Sheng Siong. It works brilliantly for family dinners, weekend potlucks or a late-night supper after a shift at the hawker centre — serve it family-style with steaming white rice or mantou to mop up the sauce. If you're from a chilli-averse household, dial down the chilli padi and keep the dish fragrant with plenty of curry leaves and fried shallots.

Texture-wise expect popping clams with a bright, slightly spicy sauce and bursts of umami from dried shrimp and a hint of oyster sauce. At home you can finish with a knob of butter for a richer sheen like some zi char stalls do, or squeeze fresh calamansi/lime for brightness. It’s quick to cook but needs a short soak and scrub to purge sand — typical hawker-style speed and big flavour in a family-friendly format.

Ingredients

  • 800 g fresh clams (lala), scrubbed and soaked in salted water for 20–30 minutes to purge sand
  • 2 tbsp neutral oil (vegetable or peanut) for stir-frying
  • 1 tbsp unsalted butter (optional, for gloss)
  • 3 small shallots (about 60 g), thinly sliced
  • 4 garlic cloves, finely chopped
  • 4–6 bird's eye chillies (chilli padi), sliced thin (adjust to taste)
  • 1–2 tbsp dried shrimp, rinsed and chopped (soak 10 minutes if very dry)
  • 10–15 curry leaves, roughly torn
  • 1 tsp curry powder
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine or dry sherry (or 1 tbsp water if avoiding alcohol)
  • 100 ml chicken stock or water
  • 1/2 tsp fish sauce (optional, for extra umami)
  • 1 tsp palm sugar or caster sugar (to balance acidity and heat)
  • 1 tsp cornstarch mixed with 2 tbsp water (slurry) for a glossy sauce
  • 2 spring onions, sliced on the diagonal
  • Small handful coriander (cilantro) leaves, chopped, for garnish
  • 1 lime or calamansi, cut into wedges, to serve
  • Optional: 1 tsp sambal oelek or 1/2 tsp belacan (shrimp paste) for a deeper sambal-like flavour

Step-by-Step Method

  1. Clean and purge clams: rinse well, then soak clams in a bowl of cold water with 1–2 tbsp salt for 20–30 minutes to expel sand; rinse again and set aside.
  2. Prep aromatics: thinly slice shallots, chop garlic, slice chilli padi, soak and roughly chop dried shrimp, tear curry leaves and slice spring onions.
  3. Make the kam heong base: heat a wok over medium heat, add 1 tbsp oil, fry the chopped dried shrimp for 1 minute until fragrant, then add shallots and fry until translucent and lightly golden.
  4. Add garlic, chilli padi and curry leaves to the wok and stir-fry for 30–40 seconds on medium-high heat until aromatic — be careful not to burn the garlic.
  5. Stir in curry powder, light soy sauce, oyster sauce, Shaoxing wine and palm sugar; let the sauce sizzle for 10–15 seconds to bloom the spices.
  6. Turn heat to high, add remaining 1 tbsp oil then add drained clams. Toss quickly to coat the clams in the kam heong sauce, pour in chicken stock (or water) and cover the wok with a lid.
  7. Cook covered for 3–5 minutes on high until most clams have opened (shake the wok once or twice). Discard any clams that remain tightly closed after cooking.
  8. Remove lid, stir in the cornstarch slurry and simmer briefly until the sauce thickens and becomes glossy; taste and adjust seasoning (add a little more light soy or sugar like at a zi char stall).
  9. Finish with the butter (if using) and toss in the sliced spring onions. Turn off heat and transfer to a serving plate; garnish with chopped coriander and lime wedges.
  10. Serve immediately with steamed jasmine rice or toasted mantou to mop up the fragrant kam heong sauce. Leftovers can be refrigerated and reheated gently — avoid overcooking clams again.

Tips & Serving Ideas

  • Always soak and scrub clams to remove sand — a 20–30 minute saltwater soak works well and is standard practice in Singapore kitchens.
  • Use a very hot wok for the final toss to get a bit of wok hei; add clams in a single layer and avoid overcrowding so they open quickly.
  • If you can’t find dried shrimp, substitute with 1 tsp of shrimp paste (belacan) or a pinch of anchovy paste for umami — both are available at NTUC FairPrice or Sheng Siong.
  • Control the heat by reducing bird's eye chillies if cooking for kids or those sensitive to spice; sambal can be added to individual plates for extra kick.
  • Make the kam heong sauce base ahead (fried shallots, garlic, dried shrimp mix) and refrigerate for 2–3 days to speed up weeknight cooking.
  • Check clams at 3 minutes — once they open, remove promptly to avoid rubbery texture; discard any that stay closed after cooking.
  • For a richer, restaurant-style finish, stir in a small knob of butter at the end for a silky sheen, a trick used by some zi char stalls.

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