Freshly made chilli clams are simply delicious! The sweet flavours of briny clams pair effortlessly with the zing of spicy chilli.
Although clams are readily available throughout the year, we find them at their finest when they are very full and meaty. While living in Asia, many varieties of fresh clams were available at the local market and we enjoyed plenty in different dishes.
The best way to cook chilli clams
The actual cooking of clams is brief. However, soak or purge them for about 30 minutes in salted water beforehand; this process will filter and remove any sand from inside the shells.
Flash fry them in a wok or in a sauté pan and remove each of the clams at the moment they open to avoid them overcooking and getting rubbery. If they don’t open after a while, simply discard them as they are most probably bad and could cause food poisoning.
Also read our other seafood recipes.
Fragrant Chilli Clams
- 1 kg clams
- 120 gr chopped yellow onions
- 20 gr sliced garlic 4-6 cloves
- 80 gr sliced leeks
- 30 gr sliced shallots
- 3-4 pcs sliced Thai red eye chillies
- 1 pc julienned red long chilli
- 20 gr sliced ginger
- 4-5 pcs lemon slices
- 30 gr unsalted butter
- 5 pcs spring onions
- ½ handful fresh coriander
- 120 ml water or white wine
- Fresh white ground pepper
- Place the fresh clams in water for 20-30 minutes.Meanwhile, peel and cut all vegetables.
Cook the clams
- Melt butter in a large pan over a medium low heat.Cook the onions and leek for 1 minute.
- Add the shallots and garlic, stir gently and cook until fragrant.
- Add the drained clams, ginger, lemon, chillies, coriander, white pepper and the water or wine.
- Increase the heat to high, place the lid on top and cook covered until the shellfish open. Stir or toss the clams regularly.
- Add the spring onions and long red chillies just before serving.