How to avoid the sauce turning bitter when stir-frying clams?

by slebetman   Last Updated March 23, 2016 08:07 AM

In Malaysia and Singapore (and I believe in Thailand and Indonesia as well) the typical way to prepare clams is to stir-fry them with a bit of chilli and garlic. It's one of my favourite dishes when eating out at restaurants. However, every time I try to cook it at home the sauce (clam juice) turns out bitter (or at least much more bitter than at restaurants).

So, how do the restaurants do it? How to avoid the clam juice turning bitter?

Tags : seafood

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