Name: Chili Clams Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 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); 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)

Most Malaysians love clams, especially those stir-fried with a spicy chili paste.

I love clams; I grew up eating all sort of clams as my late mother would buy clams from the market and cooked them into a variety of delectable dishes, such as chili clams.

(Check out my chili crab recipes here and here.)

One of my favorite childhood memories was the many clam digging picnics with my late parents, at the beaches in Penang, and Kedah—my mother’s seaside hometown.

Whenever we went to a beach, we would dig up the sands in search of clams, or siput.

We would spend hours until we harvested enough clams for dinner, I was always so excited whenever we went to the beach.

The few years when I was in the midwest of America, I was constantly craving for fresh clams.

But alas, there were never any live clams at the markets there, due to the cold weather.

Once in a while, our local Chinese restaurants would get some clams, but most of the times, the clams were stale and they were simply horrendous to eat.

I am so blessed that I am now in the west coast where fresh and live clams are always available at Asian stores, and I can have my fix of chili clams whenever I like.

The briny and sweet flavours of clams pair perfectly with the spicy chilli and bean sauce in this chili clams recipe.

Please take note that each clam will cook at a different time, so as soon as the shell opens up, remove from the heat immediately.

If the clams don’t open up, they are probably bad and should be discarded.

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Chili Clams Recipe

Chili Clams Recipe – The briny and sweet flavours of clams pair perfectly with the spicy chilli and bean sauce in this chili clams recipe. | rasamalaysia.com

Course Side Dish

Cuisine Malaysian

Keyword Chili Clams

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 4

Ingredients

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

Instructions

Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
Add the clams into the wok and blend well with the spice paste.
Add the water and sugar and stir continuously. Add the scallions.
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.
If there are any un-opened clams, discard. Serve the chili clams immediately with steamed white rice.

12 COMMENTS... read them below or add one

Tuty

May 22, 2013 at 6:04 AM

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.

- Rasa Malaysia
  
  May 23, 2013 at 10:08 AM
  
  Hi Tuty, yes, this is a great recipe. :)
  
Emilie Vardaman

May 22, 2013 at 11:32 AM

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!

- Rasa Malaysia
  
  May 23, 2013 at 10:07 AM
  
  Fun. Which part of Mexico where you can dig clams?
  
Trico

May 22, 2013 at 12:21 PM

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

Are they used as a garnish?

- Rasa Malaysia
  
  May 23, 2013 at 10:08 AM
  
  The recipe is updated now.
  
Jayne

May 22, 2013 at 7:33 PM

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. :-)

aceancheta

November 6, 2013 at 10:06 PM

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

- Rasa Malaysia
  
  November 7, 2013 at 10:39 AM
  
  Oyster sauce, to taste.
  
Farah

March 6, 2014 at 12:28 AM

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! :)

YJ

September 26, 2014 at 11:26 PM

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

- YJ
  
  September 26, 2014 at 11:27 PM
  
  oh! sorry just saw your reply to aceancheta. I’ll add oyster sauce to taste. Love your recipes!