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Soy Sauce Lala Clams is my favorite childhood recipe. Made with soy sauce, dark soy sauce, and spiced with fresh red chilies, it’s a simple yet delicious dish that pairs perfectly with steamed rice or porridge.
Lala Recipe
In Malaysia, “lala” is a general term for local clams. Depending on the region, “lala” or “lala clams” can refer to different species of clams. Regardless, these clams are commonly found along the coastal regions of Malaysia and are a popular shellfish, loved by many Malaysians.
In Penang Island—my hometown—lala specifically refers to a type of small clam with thin shells. Outside of Penang, these delicate bivalves are also known as “pok khak,” which literally means “thin shells” in the local dialect.
Stir Fry Lala Clams Recipe
These lala are briny and delicious, with tender meat that absorbs flavors wonderfully. My favorite childhood recipe is a lala recipe made by my late mother. She would stir fry them simply with soy sauce, ginger, scallions, and fresh red chilies. Sometimes, she would also add taucheo, or fermented soy beans, for an extra layer of depth.
The sweetness of the lala, combined with the savory sauce, makes it perfect served alongside steamed rice or a bowl of porridge, complemented by other Teochew porridge side dishes. The combination of flavors creates a satisfying and comforting meal that highlights the best of traditional Malaysian Chinese cuisine.
How To Clean Lala Clams
Lala are found in coastal regions of Malaysia, thriving in muddy or sandy substrates in shallow sea waters. Due to their habitat, they often contain mud or sand inside.
Here are the simple steps to clean them:
- Place the clams in a large bowl and rinse them under cold water to remove surface dirt, scrubbing with your hands as you go. Drain the water and repeat this process a few times.
- Next, soak the clams in cold water with a bit of salt for 20-30 minutes to help them expel any sand or grit.
- After soaking, scrub the shells one last time to remove any remaining debris. Rinse the clams again under cold water, drain them in a colander, and set them aside.
- Finally, discard any clams that don’t close when tapped, as these may be bad.
Following these steps will ensure your lala are clean and ready to cook.
Soy Sauce Lala Ingredients
My family’s recipe for lala clams is very simple and calls for the following ingredients:
- Lala: Fresh lala from the wet market are best.
- Ginger: Cut into thin strips.
- Red chili: Cut into pieces; use more if you prefer extra spiciness.
- Soy sauce
- Dark soy sauce: to add color to the dish.
- Sugar
- Scallions
See the recipe card for full information on ingredients.
How To Cook Lala Clams
Step 1: Heat a wok or skillet over high heat and add oil. Once the oil is hot, add the ginger and red chilies, cooking them until their aromas are released.
Step 2: Add the lala to the wok or skillet and stir-fry continuously for a few seconds. Then, add the soy sauce, dark soy sauce, sugar, and taucheo (if using), along with the water. Continue stir-frying until the clams open up and are cooked through.
Step 3: Add the scallions and stir to combine them well with the other ingredients.
Step 4: Dish out the clams and serve immediately with steamed rice.
Frequently Asked Questions
Fresh clams should have tightly closed shells. If any clams are open and don’t close when tapped, discard them. They may be stale.
Yes, you sure can! If these soft-shelled lala clams are not available where you are, you can use any hard-shelled clams you prefer, for example: Manila Clams.
Each serving is just 87 calories.
What To Serve With Lala Clams
Below are the homecooked dishes I grew up eating, which pair perfectly with lala.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Chinese Clams
- Thai Clams
- Malaysian Kam Heong Clams
Lala Clams Recipe
Ingredients
- 300 g (10 oz) lala clams, rinsed and scrubbed
- 2 tablespoons oil
- 1 inch ginger, peeled and cut into strips
- 1-2 red chilies, seeded and cut into pieces
- 2 tablespoon s soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon taucheo, fermented soy beans, optional
- 2 tablespoons water
- 1 stalk scallion, cut into strips
Instructions
- Heat a wok or skillet over high heat and add oil. Once the oil is hot, add the ginger and red chilies, cooking them until their aromas are released.
- Add the lala clams to the wok or skillet and stir-fry continuously for a few seconds. Then, add the soy sauce, dark soy sauce, sugar, and taucheo (if using), along with the water. Continue stir-frying until the clams open up and are cooked through.
- Add the scallions, stir to combine well with all ingredients.
- Dish out and serve immediately with steamed rice.
Notes
- Rinse the clams, soak them in salted water for 20-30 minutes, then scrub the shells with your hands or a brush. Rinse thoroughly under cold running water and discard any cracked or damaged clams.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good recipe, really well balanced flavors. 1000% will make again!
Hi Quin, thanks for trying my recipe and for the 5 star rating!