Fried Clams With Chilli And Yellow Bean Sauce

Fried Clams with Chilli and Yellow Bean Sauce

Serves 2

Quick and Easy!


  • 700g whole clams - for instance amandes, meretrix or carpetshells
  • a little vegetable oil
  • 2 cloves garlic, chopped
  • 15ml (1 tbsp) root ginger, grated
  • 4 shallots, chopped
  • 60ml (4 tbsp) yellow bean sauce (some supermarkets, or readily available online)
  • 4 red chillies, seeded and chopped
  • a little Thai fish sauce
  • a pinch of sugar
  • a small handful of basil leaves, chopped, plus six leaves to garnish


  1. Prepare the clams as directed on the pack. Open each with a knife and check for grit. 
  2. Heat the oil in a wok or large frying pan. Fry the garlic and ginger for a minute then add shallots and fry for a further minute.
  3. Add the clams. Turn a few times to coat with the oil. Add the yellow bean sauce and half the chillies.
  4. Continue to cook for about four minutes, stirring all the time. Add a little water if necessary. Season to taste with the fish sauce and a little sugar. Finally add the basil.
  5. Transfer to individual bowls. Decorate with remaining chillies and basil. 
  6. Serve with noodles or rice
Related products
On Offer
Cooked meretrix clams in a blue and white bowl
Meretrix clams
From £5.70 £6.70