Tasty Food Affair
White Clams (Lala)
White Clams (Lala)
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Product Information
Asiatic white clams — known in Singapore as lala — the hawker-style clam that defines stir-fried sambal lala, claypot lala, and countless seafood zi char dishes.
Live-format clams flash-frozen at peak freshness, ready to open in any hot pan or wok.
Each clam delivers a small explosion of briny ocean flavour, and the broth they release into any dish is its own reward.
Why This Cut?
• Singapore zi char essential — sambal lala, claypot lala, beer-cooked lala
• Flash-frozen at peak freshness — opens cleanly in any hot pan
• Each clam adds its own salty-sweet broth to whatever you're cooking
How To Serve?
• Sambal lala: stir-fry in chilli paste with onion, garlic, ginger — hawker classic
• Italian spaghetti vongole: white wine, garlic, parsley, chilli flakes
• Cantonese black bean clams: stir-fry with fermented black beans, garlic, capsicum
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What You're Getting
Weight: 1KG
Packaging: 1 Pack, Vacuum Packed
Product State: Semi-Cooked & Frozen
Serves: 4 - 6
Shelf Life: Guarantee at least 60 Days upon receiving
Country Of Origin: Malaysia / China
Cooking Methods
1. The Garlic White Wine Steam (The Classic Bistro Style)
This method creates a rich, buttery broth that begs to be mopped up with a piece of crusty bread. The natural brine of the clams emulsifies with the butter and wine to create a spectacular restaurant-quality sauce.
2. High-Heat Wok Stir-Fry (The Local Ginger Scallion Style)
If you want a fast, punchy Asian preparation, flash-frying white clams in a roaring hot wok with ginger and fermented beans coats the shells in an incredibly intense umami glaze.
3. The 5-Minute Hot Pot/Soup Drop
Because white clams contain a high concentration of natural succinic acid (which provides an intense, savory umami punch), dropping them into a simple clear soup base transforms the water into a rich, restorative broth almost instantly.
Storage Method
Keep Frozen below -18°C
Delivery Method
Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.