Chili Clams The Best Recipe

Published Aug 12, 2024

Spicy Clams

Most Asians love clams, especially when stir-fried with a spicy chili sauce. I love clams too; I grew up eating various kinds because my late mother would buy them from the wet market and cook them into a variety of delectable dishes, including this Chinese spicy clams recipe with my homemade fiery and savory chili paste. This dish comes with succulent and tender spiced clams in a robust, rich sauce with a kick of heat from chilies and aromatic garlic and ginger. Each bite is a harmonious blend of heat and savory goodness, delivering a deliciously bold and satisfying experience. I love making all kinds of spicy clams and have numerous recipes to share. Some of my favorites include Malaysian Kam Heong Clams, Thai Clams, and Chinese Clams!

Chili Clams Recipe

One of my favorite childhood memories is the clam-digging picnics with my late parents at the beaches in Penang and Tanjung Dawai, Kedah—my mother’s seaside hometown. Whenever we visited a beach, we’d dig in the sand searching for clams, called siput, kepah, or lala in Malaysia. We’d spend hours until we harvested enough for dinner, and I was always thrilled whenever we went to the beach, knowing my mother would cook up her signature stir-fried clams with roasted chili paste. When I first moved to the Midwest, there were no live clams at the markets due to the cold weather. Occasionally, local Chinese restaurants would have clams, but they were often stale, dead, and unpleasant to eat. I’m so fortunate to be on the west coast now, where fresh, live clams are always available at Asian food stores, allowing me to enjoy my late mother’s chili clams. The briny and sweet flavors of these clams pair so perfectly with the spicy bean sauce and are delicious when served with steamed rice. This treasured family recipe holds a special place in my heart, and I hope you enjoy a taste of my childhood.

Spicy Chili Clams Ingredients

This easy homemade recipe calls for just a few simple ingredients:

Clams – any hard-shelled clams will work, such as Manila clams, littleneck clams, cherry stone clams, or pippies. Garlic Ginger Dried red chilies – Seed the dried red chilies and soak them in warm water before pounding or grinding. Fresh red chili – this adds a vibrant pop of color to the final dish. Taucheo – Taucheo is a fermented soybean paste used commonly used in Southeast Asian cuisine, especially in Chinese and Malaysian dishes. It’s salty and savory, adding a rich flavor to dishes like stir-fries and marinades. The soybeans can be found whole, smashed, or ground—any of these forms will work for this recipe.Please refer to the recipe card at the bottom of this post for full details on each ingredient.

How To Make Chili Clams

Cook’s Note: Each clam cooks at a different rate, so remove them from the heat as soon as the shells open to avoid overcooking. Discard any clams that don’t open, as they are likely bad.

How To Clean Clams

Many people are afraid to make clams at home because they’re not familiar with handling them. Don’t worry—I’m here to guide you through it. Cleaning clams is simple, but it’s important to do it right to remove sand and grit. Here’s a straightforward guide for home cooks:

Rinse: Wash the clams under cold water. Soak: Place them in a bowl of cold, salted water for 20-30 minutes. Scrub: Use a brush to clean the shells. You can also rub and scrub the surface with both your hands. Check: Discard any clams that are open and don’t close when tapped. Rinse Again: Give them one final rinse under cold running water. Cook: Use them immediately, or soak in water and store them in the refrigerator overnight.

Pro Tip: If you want to make sure your clams are perfectly clean, add a splash of vinegar to the soaking water. The vinegar helps to open the clams slightly, making it easier for them to release sand and grit. Just be sure to rinse them thoroughly before cooking.