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
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