Spicy Stir-Fried Clam

So simple, but so good. Spicy stir fried clams served in their own broth with garlic and ginger. Best served with a crusty bread or over pasta.
Cooking Time
20 mins


  • 500g clam, cleaned and toasted
  • 5 red pepper, finely ground
  • 4 white garlic cloves, finely ground
  • 2cm ginger, finely ground
  • Several big spoons of peanut oil
  • 2 lemongrass stems, lightly smashed
  • 6 onion stalks, cut into 2
  • Some water or fish stew water
  • 1 tsp. corn flour dissolved in a little bit of water
  • 2 tbsp. salted fermented soy beans or type black
  • ½ tsp sugar (optional)


  • 2 tbsp. soy sauce


  1. Heat oil in a pan.
  2. Stir-fry the finely grounded red pepper, white garlic cloves and ginger.
  3. Put in salted fermented soy beans, soy sauce and clams after you get the fragrance from the garlic and ginger.
  4. Close the lid of the pan.
  5. Open the lid after 3 – 5 minutes.
  6. Ensure that the clams are open./li>
  7. Add in the fish stew water, corn flour and lemongrass.
  8. Bring it to boil again.
  9. Add sugar.
  10. Serve immediately once sauce is thick.


Ensure that the clam is not cooked for a long time. It must be juicy and moist. The secret to this is to have all your ingredients ready when you cook them and prepare them last minute before serving.