Clams with Chili Bean Paste


  • 2 and 1/2 lbs of little neck clams
  • 2 tbs canola oil
  • 4 garlic cloves, minced
  • 1 tbs ginger, grated
  • 4 shallots, minced
  • 2 tbs of chili bean paste (available in Asian markets)
  • 6 fresh red chilies, seeded and chopped
  • 1 tbs Thai fish sauce
  • pinch of sugar
  • Handful of fresh basil leaves, plus extra for garnish
  • Wash and scrub the clams.
  • Heat the oil in a wok or frying pan.
  • Add the garlic and ginger and stir fry over medium heat for 30 seconds.
  • Add the shallots and stir fry for another 1 minute.
  • Add the clams to the pan and turn them a few times to coat all over with the oil.
  • Stir in the chili bean paste and half of the chopped red chilies.
  • Continue to cook, stirring frequently for 5-7 minutes, or until the clams are open. Discard any that remain shut.
  • You may need to add a splash of water.
  • Adjust the seasoning with the fish sauce and a little sugar.
  • Add the basil leaves and stir to mix.
  • Transfer the clams to  individual bowls or on a serving platter.
  • Garnish with  the remaining chilies and basil leaves.

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