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Malaysian Clams

  Olive oil 6 Tablespoon
  Minced red onion 2 Tablespoon
  Minced garlic 1 Tablespoon
  Manila clams 2 1⁄2 Pound, scrubbed
  Whole dried red chili 16
  Sliced yellow onion 1 Cup (16 tbs) (Use About 1/2 Medium Size)
  Diced red bell pepper 1⁄2 Cup (8 tbs)
  Lemongrass 1⁄2 Cup (8 tbs), sliced (Use About 3 Stalks)
  Oyster sauce 2 Tablespoon
  Chopped basil 2 Tablespoon
  Black bean sauce/Thai sweet black bean sauce 1 Tablespoon
  Thai fish sauce/Soy sauce 2 Teaspoon (Nam Pla)
  Ground black pepper 2 Teaspoon
  Basil sprigs 5 (For Garnish)

HEAT THE OLIVE OIL in a saute pan or large, deep skillet.
Add the red onion and garlic and cook over medium-high heat, stirring, until lightly browned, 1 to 2 minutes.
Add the clams with the dried chiles and cook, stirring constantly, for 2 minutes.
Add the sliced onion, bell pepper, lemongrass, oyster sauce, chopped basil, black bean sauce, fish sauce, and black pepper.
Continue cooking, stirring constantly, until the clams have opened, 5 to 7 minutes longer.
Discard any clams that do not open.
Transfer the clams to a large platter or individual bowls, pour the sauce over them, and serve immediately, garnished with basil sprigs.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2212 Calories from Fat 1064

% Daily Value*

Total Fat 120 g184.7%

Saturated Fat 15.4 g77.1%

Trans Fat 0 g

Cholesterol 385.5 mg128.5%

Sodium 2574.1 mg107.3%

Total Carbohydrates 108 g35.9%

Dietary Fiber 37.3 g149.4%

Sugars 7.5 g

Protein 180 g360.1%

Vitamin A 585.1% Vitamin C 628.3%

Calcium 131.3% Iron 983.6%

*Based on a 2000 Calorie diet

Malaysian Clams Recipe