Chili Clams Recipe
May 21st, 2013 12 Comments

Chili Clams Recipe

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Chili Clams


Chili Clams Recipe

Serves 4 | Prep Time: 15 Minutes | Cook Time: 5 Minutes


1 1/4 lbs (600g) clams, scrubbed and rinsed
2 tablespoons oil
2 tablespoons water
1 tablespoon sugar
2 stalk scallions, cut into short lengths

Spice Paste:

5 dried red chillies, deseeded, or 2 fresh red chilies
1/2-inch piece fresh ginger, peeled
3 cloves garlic
1 tablespoon bean sauce (taucheo)


1.      Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
2.      Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
3.      Add the clams into the wok and blend well with the spice paste.
4.      Add the water and sugar and stir continuously. Add the scallions.
5.      As the clams open up, transfer each and everyone of them out into a serving ware as they open. Clams don’t cook at the same time, so do not overcook the ones which has opened up or it will turn rubbery.
6.      If there are any un-opened clams, discard. Serve the chili clams immediately with steamed white rice.

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12 comments... read them below or add one

  1. Tuty says:

    Yes! This is one of my favorite clam dish; the other one will be clam in black bean sauce. In Indonesia (well at least at my late parents house), we call this “Kerang Masak Tauco”. We serve this with plain steamed rice. Thanks for bringing back sweet memories of home.

  2. Bee,
    Coincidentally, guess what I was doing just a few hours ago? I was out on the beach in Mexico digging clams! I have enough for a few good servings of chili clams! Thanks for the recipe. I can’t wait!

  3. Trico says:

    Hi, Scallions are listed in the ingredients but not mentioned in the Method.

    Are they used as a garnish?

  4. Jayne says:

    Oh yes, we absolutely love clams here. I cook clams once every month when we go grocery shopping. It’s always good to learn a new way to preparing them, though really, simple stirfry with ginger and spring onions make me happy enough. :-)

  5. aceancheta says:

    What if I don’t have a soy bean paste? What can I substitute?

  6. Farah says:

    Hi Bee,
    This was so yummy. I doubled the ingredients the second time so we could have more of the sambal/chilli paste ‘cos it was so finger-licking good. Thanks much for sharing! :)

  7. YJ says:

    Hey!just wondering if there is anything i could use to replace bean sauce or can i just go without it?

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