This saltwater clam in the Venus family is found in coastal Vietnam, Taiwan, South China, the Philippines, and Sarawak (know as Lala clams). These days, it is not difficult to source this clam as it is available frozen. A frozen product means that when this dish is prepared is not dictated by seasonality and a need to cook soon after purchasing fresh clams.

A popular way to prepare this dish is in a herbal soup. However, today, I made a spicy clam soup with beehoon (rice vermicelli) like this:
 

INGREDIENTS

• Two handfuls of pippi (or Lala) clams.
   

• A stalk of lemongrass (optional)
   

• 3 cloves of garlic (crushed).
   

• Soup stock (chicken or seafood - I used prawn stock mixed with chicken stock).
   

• A handful of spring onion stalks.
   

• Some ginger, finely sliced.
   

• Some fresh coriander.
   

• Some sliced chillis.
   

• Chilli oil or paste.
  To make your own simple oil, pour hot neutral cooking oil onto some chilli flakes + black peppercorns + Szechuan peppercorn. Can be stored for a long time in the fridge.
  If you want the full method, you can find it here.
  
   

METHOD
 

• Fry the fine ginger slices.
   

• Add the spring onion stalks and continue to fry.
   

• Add the crushed garlic and fry for a few seconds more.
   

• Add chilli oil (amount to suit your taste).
   

• Add the clams and fry for a bit.
   

• Add soup stock and bring to a boil and continue for several minutes beyond that.
  Taste the soup and adjust with condiments (fish sauce; white pepper; more chilli oil; stock powder) to your requirements.
   

• Add softened bee hoon ( soaked in hot water) to a bowl.
   

• Ladle the soup and clams on top of the bee hoon.
   

• Garnish with fresh coriander, spring onion greens, sliced chilli, ginger matchsticks.