How to make it

1. Soak the clams in water with 2 tbsp of salt, and waiting them to purge sand for at least 1-2 hours. Discard the water and rinse the clams.
2. Heat 100ml of water and add Lee Kum Kee Premium Mushroom Powder to make a broth. Set aside.
3. Heat a pan and add the butter. Add Lee Kum Kee Minced Garlic, shallots, and crushed dried chili peppers. Stir-fry until fragrant. Add the clams to the pan and stir-fry briefly. 
4. Pour in the white wine and the broth. Cook until all the clams have opened. Turn off the heat. Drizzle Lee Kum Kee Tingly Green Peppercorn Oil over the clams. Add parsley and serve.
5. Tips: Before serving, squeeze a little lemon juice over the dish. It will be more freshness and flavor.