I think I’d go gaga when I see them!!
I am such a fan of the Manila clams and the Bamboo Shells!!

YUM!! :)

Stir-Fried Razor Clams with Black Bean and Chilli Sauce
Recipe by Kylie Kwong from Kylie Kwong My China

Clams
 1 kg live razor clam or mussels
 Black bean and chilli sauce
 3 tablespoons Peanut Oil
 5 cm piece of Ginger cut into thin strips
 2 Garlic Cloves finely chopped
 1 large Red chilli finely sliced
 2 tablespoons salted black beans
 3 tablespoons shao hsing wine
 2 teaspoons brown sugar
 2 tablespoons light soy sauce
 ½ teaspoon Sesame Oil
 1/3 cup Water
 2 teaspoons brown rice Vinegar
 2 spring onions scallions, trimmed

Clams
 Scrub, de-beard, rinse and drain razor clams or mussels.
Black bean and chilli sauce
 Next, make the black bean and chilli sauce. Heat peanut oil in a wok until surface seems to shimmer slightly. Add ginger, garlic, chilli and black beans and stir-fry for 2 minutes. Add shao hsing wine and stir-fry for 30 seconds. Add sugar and allow to caramelise for 10 seconds. Add soy sauce, sesame oil and water and cook for 10 seconds.
 Lastly, add vinegar and spring onions and stir-fry for a further 30 seconds, then set aside.
Instructions
 If using clams, place them in a shallow heatproof bowl that will fit inside a steamer basket. Place bowl inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 3–4 minutes. Carefully remove clams and transfer to a serving platter.
 If using mussels, place them in a pot or a wok with 1½ cups cold water. Place over high heat, cover, and steam until shells open – about 2 minutes. As the mussels begin to open, immediately remove from wok with tongs and place on a serving platter.
 Drizzle sauce over clams or mussels and serve.