Korean La-la in cream sauce

 

Ingredients: 

• 3 tbsps of unsalted butter
• 3 tbsps of minced garlic
• 3 stalks of spring onion (chopped) 
• About 800g-1kg Korean la-la or clams 
• 2 tbsps of white wine (I replaced with sake) 
• 1 cup of chicken broth (store-bought swansons brand) 
• 1/2 cup of water 
• Salt and black pepper to taste 
• Juice of 1/2 lemon (optional) 
• About 1/2 cup of cooking cream (add more if you like creamier) 
• Chopped parsley for garnish

Instructions: 

1. In a large pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green part of spring onion. Cook for 3-5 minutes or until softened, stirring occasionally. 
2. Add korean la-la and green part of spring onion and cook for another 3 minutes. (For fresh clams, please cook for about 5mins. Then simmer longer at step 3 till clams opens up). 
3. Add the white wine/sake, chicken broth and water. Bring to a boil then reduce to a rolling simmer. Reduce to lowest heat. Add in cooking cream and lemon juice. Mix well. Add in remaining 1 tbsp of butter and season with salt and freshly grated black pepper. Garnish with parsley and serve immediately. You can serve with rice, pasta or even sourdough! 

Note: 

• If you’re using fresh clams, do simmer and cook for a longer time for the clams to open up and cooked. 
• Do adjust accordingly to your taste!