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?

  • Are you sure it's the clams? Garlic turns very bitter if fried too long. Ever made a batch w/o garlic? – Stephie Mar 22 '16 at 5:11
  • I'm 99% sure it's the clams as I'm used to the various reactions of garlic in cooking. The garlic isn't even browned in the stir-fry - it's just mostly boiled in the clam juices. – slebetman Mar 22 '16 at 5:35
  • This is hard to answer without more details on your ingredients and method, can you elaborate? – GdD Mar 22 '16 at 17:31
  • @GdD: Sure, I'll edit my question. – slebetman Mar 23 '16 at 2:32

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