Malaysian-Style Chili Clams

Malaysian style clams 2

Knowledge of the basics is so rewarding that it allows you to try new ideas, to remedy potentially catastrophic miscalculations, and to tackle any kind of recipe because you comprehend the mechanics behind it

Jacques Pepin


I’m trying to get through a file of recipes to try and last night’s  result was an entirely different flavor profile for clams as I improvised and tried a Malaysian-style …I love it and by now y’all should know that I have a bowl of clams at least once a week.  There is just something about those sweet tender little necks straight from our coastal waters that I love and they never disappoint no matter what recipe, just cook them properly (as soon as they pop open) to enjoy.


Malasian Style Chili Clams


2-3 dozen littleneck clams, cleaned 2 tablespoons oil

*Optional lemongrass, 1 inch trimmed piece
*Optional 1 teaspoon Asian fish sauce

¼ cup water
1 tablespoon agave syrup or sugar small
bunch of chives chopped
1 small shallot, small dice
5 dried red chilies, seeded, or 2 fresh red chilies
1/2-inch piece fresh ginger, peeled and minced
3 cloves garlic 1 tablespoon Hoisin or bean sauce

Add everything to a large sauté pan or wok; toss all of the ingredients, cover, turn burner on high and watch closely.  Pluck out each clam as they open, place in serving dish and when all of the clams have opened, pour pan juices over clams.  Can serve sticky rice or green tea noodles with the shrimp, drizzle some of the broth over rice or noodles.