Stir-Fried Chili Clams

 

image“Clams, one of the most likeable seafood dishes to be easily cooked at home.”

Clams required little preparation for cooking which made this seafood one of the popular dishes in various cuisines. The fresh clams were decently priced and sold at the wet market and supermarkets, too.  However, they might be seasonal and not so widely available, at times. So, grab them once you see them. It’s not only for the appetite, clams are actually packed with nutrients, mainly iron, Vitamin B12, selenium, manganese, protein. Yes, it’s really great for the brain and skin.

And, liked I mentioned, prepare and cook these clams were simple. Most of the times, we cooked this seafood in pasta dishes and Miso soup. Stir frying with chili was a common way to cook, too. I personally liked chili clams, in gravy kind. Just like the chili crabs which famously known as local delicacies of Singapore and Malaysia. This recipe is not exactly spicy, but more like a blend of chili and tomato flavour mixed in egg drops gravy, and the flavour of this dish was so great that we would usually dip dinner roll, fried or steamed bun (mantou) in its flavoursome leftover gravy. Yummy!

Well, even without the buns, go with hot steamed rice would be equally tasty and fulfilling.

Ingredients
1kg of clams (about half a small bucket full)
2 cloves of garlic, chopped
1 slice of ginger, grated
1 teaspoon of white vinegar
1 teaspoon of light soy sauce
½ cup of tomato sauce aka ketcup (about 6 – 8 spoonful)
¼ cup of chili sauce (about 4 spoonful)
½ cup of sugar
½ cup of water
2 large eggs
2 tablespoon of cooking oil
1 tablespoon of corn starch (mix with water to make into slurry)

Plating:
4 leaves of lettuce 

Method
1) Wash and soak clams in clean salted water for 30 minutes. Rinse and set aside.

2) Heat a large wok with oil over medium fire. Add garlic and ginger, fry till fragrant. Add clams, and stir fry for 3 minutes.

3) Add tomato sauce, chili sauce, light soy sauce and water. Stir fry for 5 minutes. Add vinegar, and sugar. Continue to stir fry for another 5 minutes, until all well-combined.

4) Reduce heat to low fire, cover with lid for 3 minutes, or until almost all clam shells are opened. Break eggs into a small bowl, briefly beat the eggs. Then, stir in egg to form egg drop.

5) Lastly, stir in corn starch slurry to thicken the sauce. Heat off. Place lettuce leaf on a large serving dish before placing clams on it. Serve immediately with rice or steamed/ fried buns.

Calories of a decent portion (a palm-sized) of clam counts about 220kcal. Not too high calorie in clam itself actually. It is the sauce that goes with it counts (smiling).

Cooking time is just less than 30 minutes, excluding clams soaking time. Soak clams while cooking other dishes, and then, return to the clams and cook it a fast one!

Tips: Do not over-cook the clams. It’s cooked once shells are opened. Hence, eliminate the lid covering step, if they are cooked. Claim meat will shrink and harden, if overly cooked.
* You may also try to combine all condiments beforehand, mix all condiments in a smal bowl before adding into the wok instead of adding them in one-by-one.
* Add more water if more gravy preferred.
* Ingredient measurement of cup – refers to (standard) regular-sized drinking mug with height of about 4″ and diameter of 3″.


10 thoughts on “Stir-Fried Chili Clams

  1. astrorainfall @ Beauty Box Reply

    Oooo this dish is one of my faves too! I think clams are easy to make at home. Yay to that.

  2. The Cooking Ninja Reply

    I love this dish. I’m going to see if they have clams like this around here to cook this. Reminds me when I was a kid, my mom used to cook it like this. yummy

  3. PatriCa BB Reply

    Hi The Cooking Ninja,

    I welcome you.. I have another clam recipe in curry… Share with you again..

  4. Our Food Recipes Reply

    Hi…you have a nice food blog. Just added and faved you. Hope you can join Our Food Recipes. Thank you

  5. The Cooking Ninja Reply

    look forward to your curry recipe. I’m putting a mutton curry on my blog soon. ;)

  6. spymama Reply

    wow this is my favourite too.. been buying that lately too. quite abundant of them these few weeks right? could be seasonal…

  7. Alys Huang Reply

    i tried ya recipe today. good one

  8. PatriCa BB Reply

    Hi Alys Huang,

    Thanks for trying. Happy you got it good! :)

  9. Anonymous Reply

    May I ask what kind of chilli sauce do you use? Can I use Chilli Oil mixture?

  10. PatriCa BB Reply

    Hmm… I will recommend you to stick with Chilli sauce where you can find at major supermarkets and grocery shops.. It is just the usual chiili sauce in bottles e.g. Heinz brand, Maggi brand and etc.. They have the same bottle as ketcup.. Anyway, I have posted a picture of the chiili sauce in my post for you.. :)

    Chilli oil might not taste right..

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