Shellfish Recipes
December 28th, 2006 15 Comments

Shellfish Recipes

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Stir-fried Mussels with Chili and Bean Paste


1 lb mussels
1 teaspoon of yellow bean paste (taucheo)
1 1/2 teaspoon of chili paste
1/2 inch of fresh ginger (pounded with mortar and pestle)
2 cloves of garlic (pounded with mortar and pestle)
1 stalk of scallion (chopped to 2-inch length)
Sugar to taste
Salt to taste

Chili Paste:

A handful of dried red chilies
2 tablespoons of cooking oil


Grind the dried chilies and cooking oil in a blender. Add a little water while blending. Heat the wok, pour some cooking oil and stir-fry the chili paste for about 3 minutes. Set aside.

Scrub each mussel with a brush under cool running water. Remove the hairy beard by pulling it off. If the shells are open, discard the mussels immediately as they are dead. Set aside.

Pound the ginger and garlic with mortar and pestle until fine. If you do not have a mortar and pestle, use a cleaver, pound and chop them finely. Heat up a wok and pour some cooking oil. Stir fry the pounded ginger and garlic until fragrant, add in the taucheo and chili paste and do a quick stir. Add the mussels and stir continuously until the shells are open before you add the chopped scallions. Add salt and sugar to taste. Serve hot.

Farmed Necks/Farmed Clams


These hard-shell clams are very similar to Manila clams, but less fleshy. The distinctive aroma of basil leaves and the fiery taste of bird’s eyes chilies give this dish that extra kick. It doesn’t get easier than this!

Stir-fried Clams with Basil Leaves and Bird's Eyes Chilies

Stir-fried Clams with Basil Leaves Recipe


1 lb farmed necks
6 sprigs of basil leaves
3 bird’s eyes chilies (pounded with a cleaver)
2 cloves of garlic (finely chopped)
Fish sauce to taste/salt to taste


Scrub and rinse the clams well under cool running water. Set aside.

Heat up a wok with some cooking oil and stir fry the chopped garlic until fragrant. Toss in the clams and stir continuously for about 1 minute. Add in the bird’s eye chilies and basil leaves and continue to stir for 3 – 5 minutes, or until the shells open. Add some fish sauce to taste. Serve immediately.

Soft Shell Clams/Steamers/Long Necks


This type of clam has a softer and oval-shaped shell with a long, dark siphon sticking out of the shell. At a glance, it looks like a mini geoduck clam. Known as steamers in the east coast, or long necks in the west coast, these clams are best served the American way, that is, cooked with butter and garlic. The broth of this classic recipe is briny but very delicious.

Soft Shell Clams Steamed in Garlic-Butter Broth

Soft Shell Clams Steamed in Garlic Butter Broth Recipe


1 lb soft shells
2 cloves of garlic (finely chopped)
4 tablespoons of butter
1 sprig of parsley (chopped)
1 cup of water


Heat up a pot and sauté the chopped garlic for about 1 minute. Add in a cup of water and wait till it boils. Add the clams and chopped parsley and cover the pot. Steam over high heat, stir it with a ladle for about 3-5 minutes or until the shells open. Serve immediately.

Cook’s Notes:
  • If you do not have the shellfish I call for in my recipes, feel free to use Manila Clams or your favorite kind of clams.
  • The membrane covering the siphon of soft shells is not edible. Discard the thin membrane when eating.
Related Posts:
  1. Shellfish Overload
  2. Shellfish Overload, Part II
  3. Drunken Clams
  4. Stir-fried Savory Clams
  5. Photo Blog: My Favorite Shellfish

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15 comments... read them below or add one

  1. J-Yee says:

    Wah, so many different kind of lalas…I love lalas.

  2. Tummythoz says:

    Just looking thru your last 3 posts made my iron intake shoot up. =)

  3. tigerfish says:

    Part of your drunken clam recipe went into my linguine vongole. Turns out really well. The clams with basil leaves recipe is another easy one. I must try it.

  4. Rasa Malaysia says:

    Tummythoz – I am not sure about iron, but I smell cholesterol! :P

    Tigerfish – Yeah, I saw the post. Looks like it came straight from an Italian restaurant. :)

  5. Harro! says:

    Looks VERY yummy.
    We’ve listed you at

  6. BuddingCook says:

    wow you are amazing!

  7. sue says:

    Stir fried mussels with chili and bean paste looks very tasty.
    By the way, soft shell clams looks small at a glance, yet it looks like it has a big siphon.

  8. Chris says:

    Did you make all those lala’s on the same day? Wow, you must have had a high cholesterol lala buffet. =P

  9. Catatouille says:

    wah, the lala u get in ur place looks so fresh…so unlike the lala i’ve seen here!

  10. lucia says:

    yeah i would have love the stir fried mussels with chili and bean paste as i love spicy food. i love all my seafood to be spicy!

  11. Danny Ong says:

    thx for the recipies! i love shellfish~

  12. Dr ve Thru says:

    Yes, I love all variety of lalas. When I was younger, we were only able to get balitong, blood clams and the simple thin shell lalas that was cooked in simple chillies and bean sauce. Yum….

  13. Chubbypanda says:

    Shellfish heaven! =D

    - Chubbypanda

  14. Rasa Malaysia says:

    Harro – thanks for listing me.

    Budding Cook – you can try these recipes…I am sure you and your hubby would love it.

    Sue – The softshells are quite big, bigger than Manila clams.

    Chris – yes, all of them on the same day until I am so sick of lalas now. LOL.

    Catatouille – Yeah, the lalas are fresh…alive and hidup!

    Lucia – it looks like we are very similar, love shrimps and spicy seafood. :)

    Danny Ong – :)

    Dr. Ve Thru – exactly. Those were the foods of my childhood…lalas, balitong, siput, etc.

    CP – indeed!

  15. Marianne says:

    i love stir-fried clams with basil! Thank you for sharing this easy stir-fried clams with basil recipe.

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