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Chili clams—tender, juicy clams with a bold, spicy kick. These spiced clams are stir-fried with a savory chili paste, creating a perfect blend of heat and flavor. This Chinese spicy clams recipe is ideal for seafood and spice lovers!
Spicy Clams
Most Asians love clams, especially when stir-fried with a spicy chili sauce.
I love clams too; I grew up eating various kinds because my late mother would buy them from the wet market and cook them into a variety of delectable dishes, including this Chinese spicy clams recipe with my homemade fiery and savory chili paste.
This dish comes with succulent and tender spiced clams in a robust, rich sauce with a kick of heat from chilies and aromatic garlic and ginger. Each bite is a harmonious blend of heat and savory goodness, delivering a deliciously bold and satisfying experience.
I love making all kinds of spicy clams and have numerous recipes to share. Some of my favorites include Malaysian Kam Heong Clams, Thai Clams, and Chinese Clams!
Chili Clams Recipe
One of my favorite childhood memories is the clam-digging picnics with my late parents at the beaches in Penang and Tanjung Dawai, Kedah—my mother’s seaside hometown.
Whenever we visited a beach, we’d dig in the sand searching for clams, called siput, kepah, or lala in Malaysia. We’d spend hours until we harvested enough for dinner, and I was always thrilled whenever we went to the beach, knowing my mother would cook up her signature stir-fried clams with roasted chili paste.
When I first moved to the Midwest, there were no live clams at the markets due to the cold weather. Occasionally, local Chinese restaurants would have clams, but they were often stale, dead, and unpleasant to eat.
I’m so fortunate to be on the west coast now, where fresh, live clams are always available at Asian food stores, allowing me to enjoy my late mother’s chili clams.
The briny and sweet flavors of these clams pair so perfectly with the spicy bean sauce and are delicious when served with steamed rice. This treasured family recipe holds a special place in my heart, and I hope you enjoy a taste of my childhood.
Spicy Chili Clams Ingredients
This easy homemade recipe calls for just a few simple ingredients:
- Clams – any hard-shelled clams will work, such as Manila clams, littleneck clams, cherry stone clams, or pippies.
- Garlic
- Ginger
- Dried red chilies – Seed the dried red chilies and soak them in warm water before pounding or grinding.
- Fresh red chili – this adds a vibrant pop of color to the final dish.
- Taucheo – Taucheo is a fermented soybean paste used commonly used in Southeast Asian cuisine, especially in Chinese and Malaysian dishes. It’s salty and savory, adding a rich flavor to dishes like stir-fries and marinades. The soybeans can be found whole, smashed, or ground—any of these forms will work for this recipe.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Chili Clams
Step 1: Rinse the clams, soak them in salted water for 20-30 minutes, then scrub the shells with your hands or a brush. Rinse thoroughly under cold running water and discard any cracked or damaged clams.
Step 2: Pound the spice paste using a mortar and pestle or grind it with a food processor. Set aside.
Step 3: Heat the cooking oil in a wok. Add the spice paste and stir-fry until aromatic. Add the clams to the wok and mix well with the spice paste. Cover the wok with its lid, about 1-2 minutes.
Step 4: Add red chilies and sugar, then stir to combine with the clams. .
Step 5: Turn off the heat, dish out, garnish with chopped scallions, and serve immediately
Cook’s Note: Each clam cooks at a different rate, so remove them from the heat as soon as the shells open to avoid overcooking. Discard any clams that don’t open, as they are likely bad.
How To Clean Clams
Many people are afraid to make clams at home because they’re not familiar with handling them. Don’t worry—I’m here to guide you through it. Cleaning clams is simple, but it’s important to do it right to remove sand and grit. Here’s a straightforward guide for home cooks:
- Rinse: Wash the clams under cold water.
- Soak: Place them in a bowl of cold, salted water for 20-30 minutes.
- Scrub: Use a brush to clean the shells. You can also rub and scrub the surface with both your hands.
- Check: Discard any clams that are open and don’t close when tapped.
- Rinse Again: Give them one final rinse under cold running water.
- Cook: Use them immediately, or soak in water and store them in the refrigerator overnight.
Pro Tip: If you want to make sure your clams are perfectly clean, add a splash of vinegar to the soaking water. The vinegar helps to open the clams slightly, making it easier for them to release sand and grit. Just be sure to rinse them thoroughly before cooking.
Frequently Asked Questions
Fresh clams should be closed, or close when gently tapped with a finger. They have a clean, briny smell. Discard any that remain open or with a foul smell.
Clams don’t talk but they can make a soft, popping sound as they open during cooking. This noise is the sound of the clams’ shells opening up.
Clams generally take about 5 minutes to cook. They are done when the shells open. Discard any clams that do not open.
This recipe is only 227 calories per serving.
What To Serve With Chili Clams
This clam dish is best served with steamed rice. For a complete Malaysian meal and dinner at home, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Chili Clams
Ingredients
- 1 1/2 lbs ( 750g) clams
- 2 tablespoons oil
- 1 red chili, cut into pieces
- 1 teaspoon sugar
- chopped scallions, for garnishing
Spice Paste:
- 5 dried red chilies, seeded, or 2 fresh red chilies
- 1/2 inch (1 cm) fresh ginger, peeled and coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1 tablespoon bean sauce, taucheo
Instructions
- Rinse the clams, soak them in salted water for 20-30 minutes, then scrub the shells with your hands or a brush. Rinse thoroughly under cold running water and discard any cracked or damaged clams.
- Pound the spice paste using a mortar and pestle or grind it with a food processor. Set aside.
- Heat the cooking oil in a wok. Add the spice paste and stir-fry until aromatic. Add the clams to the wok and mix well with the spice paste. Cover the wok with its lid, about 1-2 minutes.
- Add red chilies and sugar, then stir to combine with the clams. Turn off the heat, dish out, garnish with chopped scallions, and serve immediately.
Notes
-
- Rinse: Wash the clams under cold water.
-
- Soak: Place them in a bowl of cold, salted water for 20-30 minutes.
-
- Scrub: Use a brush to clean the shells. You can also rub and scrub the surface with both your hands.
-
- Check: Discard any clams that are open and don’t close when tapped.
-
- Rinse Again: Give them one final rinse under cold running water.
-
- Cook: Use them immediately, or soak in water and store them in the refrigerator overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey!just wondering if there is anything i could use to replace bean sauce or can i just go without it?
oh! sorry just saw your reply to aceancheta. I’ll add oyster sauce to taste. Love your recipes!
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! :)