Steamed clams with garlic, ginger, chilli and soy sauce recipe is a very simple and easy classic chinese recipe. Steaming clams is a classic Cantonese preparation for live clams to preserved it’s natural flesh sweetness. Eversince my asian licking didn’t much appreciate bland and mild taste, then i decide to steaming my clams with spicy seasoning. I’m using garlic, ginger, and chilli with a splash of lime juice, light soy sauce and sesame oil for slighly drench the clams meat.
Spicy steamed clams with lots of chillies a quicky and too easy recipe that can be prepared a few minutes before the dinner, but i guess this must be a foolproof recipe. My mom use to made the seasoning separately and then place it in the clams and then steaming it just before serving it. The clams must be pre-steamed or preboiled to pop out the shell and allowed us to season the meat, but i recommend to steam it to prevent the natural juices and flavours dissolved if it’s boiled first.
Perfecly cooked steamed sea scallop texture is superb, a combination of bounchy, slightly rubberry but easy to chew. The natural juice is come out and it’s taste superior. Make sure you use the live clams for steaming, the frozen or dead clams will be ruined the whole dish, trust me for that.Live clams should be plump, smell fresh, and feel heavy for their size, avoid those with strange odor, escecially with ammonia odor. The clam juice should be clear with no shell fragments.
I’m using kerang madu, a rather large local clams with good meat and shell ratio. Kerang madu or literrary means honey clams in english because it had a sweet squid-like flesh taste. Kerang madu can reach up 500 grams and i’m using about 300 grams weighed clams. Kerang madu usually tagged about 1-2 US$ (10.000-20.000 IDR) for each of it on the seafood restaurant, but since i purchased it directly from the fisherman in Muara Angke fishmarket, North Jakarta, it only cost me about 50 cents (IDR 5000) for each of it. If you have no cloth bags, store the clams in a bowl covered with a wet cloth in the bottom of the refrigerator, not on ice. Never store them in sealed plastic or submerged in water because they will die from lack of oxygen. Inspect the shell. If the shells of the clams or mussels are slightly open, tap them lightly. They should slowly close. If they do not close when tapped, they may not be alive and should be avoided. Never purchasing clams and mussels that have already been unshelled, even this is sometimes easier, the clams or mussels may not be very fresh.
I usually served steamed shellfish or clams with rice vermicelly or beehoon, just like my Steamed Sea Scallop with Black Bean Sauce. Beehon or bihun (Bahasa) is a small round and translucent noodle made of rice. The beehon is used within the steamed scallop or clams recipe to absorb the shellfish dripping while steaming process to infused the natural juice into it. Unfortunately i run out the beehoon and i’m too lazy to move round to purchased it for this recipe.

Recipe Spicy Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce (Chinese Style Steamed Clam Recipe):
Recipe Spicy Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce (Chinese Style Steamed Clam Recipe):
Ingredient :
- 1 kg clams
- 3 cm ginger, finely chopped
- 6 cloves garlic, finely chopped
- 2 chilli pepper (or bird eye chilli pepper), finely chopped
- 1 shallots, finely chopped
- 2 tbsp kaffir lime juice
- 2 tbs of premium light soy sauce
- 1/2 tsp of sesame oil
- 1/3 cup of chinese cooking wine
- shaved spring onion for garnish
- 1 tbsp oil for stir frying
Instruction :
- Brush and clean the clams throughly under running water, pat dry
- Preheat the steamer, set aside
- Heat up 1 tbsp oil in the wok pan, saute the shallots, garlic and ginger util slighly browned and fragrance
- Mix the sauteed mixture with lime juice, soy sauce, sesame oil and rice wine in a glass bowl, set aside
- Put the clams in a heatproof pyrex bowl,stem it in high flame for about 30 seconds until the clams shell opened
- Put the opened clams out, then continue to steam it untill all the clams shells opened, discard the clams that won’t opened until steamed for more than 2 minutes
- Discard the juice that running out from the clams, put the seasoning mixture above the clams meat
- Put it back in the steamer, steam for another about 3-5 minutes, depend on the size of your clams. Do Not Overcooked It!
- Garnish with shaved spring onion and serve immediately
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Dedy, these look incredible! That sauce sounds perfect for steamed clams too! Great work on this!
Another beautiful meal, my friend. I grew up eating a lot of steamed clams as they were easy to come by, but never with these flavors. Beautifully photographed as usual!
oh my! Look at those plump and juicy clams!
Cangkang kerangnya bisa dipakai sebagai wadah, unik banget. Cangkaknya besar2 ya Ded? 😀 .
Lumayan besar kak, sekepalan tangan org dewasa
Kalo buat wadah kayaknya bisa, tp klo buat mainan bola bekel terlalu berat pastinya…..
Wahhh besar juga ya 😀 .
another beautiful and amazing meal ..great job 🙂
Very colorful and appetizing dish Dedy!
bener2 chef bgt dah
Kalo nyokap gw, biasa nya cuman di rebus aja. Kalo ngak salah pake bawang putih, kunci dll dan itu rasa nya seger banget. Enak di makan siang2 kalo lagi panas 🙂
Aseli ini mas poto-potonya bikin iler saya ngumpul di sudut bibir. Beneran ngiler!
Seafood after seafood after seafood, you are killing me with jealousness. Loving all your posts.
I love steamed clams. So chewy. Yours look delicious 🙂
Great ingredients, gorgeous looking dish. This is wonderful stuff – thanks.
Oh My!! I love clams and this look incredible Dedy 🙂
yummy
Can you believe I have never steamed clams myself, actually it is a food I like but do not enjoy often. This makes me want to try some very soon, love all the flavors and spicy notes.
delicious…..yummy,,,,ngiler
Those steamed clams look so fresh and delicious!
The spicy flavors sound great with the clams, and they look so pretty!
You can never go wrong with steamed clams. These look delicious.
This is a great way to communicate clams!
Awesome, Ded!
Saya juga mentok di 60kg krn memang itu target turunnya, hehehe…tapi saya lebih toned dari dulu sebab saya olahraga setiap hari. Stay fit ya!
Never made anything with clams before but if I do, I’ll check with you. Looks delicious! 🙂 ela
Lovely presentation! Those looks so pretty and dainty.
salam kenal, teman sejawat…
waaah luar biasa bakatnya… i’ll put your blog on my bloglist 😀
chef, dentist, and photography too
keren banget ya.. 😉
I made your divine dinner & my husband Peter & I both loved it so much,… Dear Dedy! Xxx
Hi Dedy, I love clams and your this dish look so delectable and scrumptious. Thanks for sharing, will definitely try this clam dish.
Best regards.
Its rocking with the awesomeness of chili padi.
This sounds awesome Dedy! Love steamed clams and yours look amazing!
Steamers! Add these clams to the list of foods fun to eat. I was first introduced to steamers, or steamed soft shell clams, when I lived in Boston years ago. Unlike hard shell clams (known here as quahogs, cherry stones, or little necks, depending on their size), steamers have rather thin, brittle shells, so you have to be gentle with them. The two sides of the shell don’t close all the way. Instead, protruding from the shell is a long foot, or siphon. It’s what the clam uses to filter the sea water and eat. While hard shell clams stay close to the surface of the sea floor, steamer clams bury themselves more deeply, and extend their long siphons to the sea floor surface.
Love it!
Today, I went to the beach front with my kids. I
found a sea shell and gave it to my 4 year
old daughter and said “You can hear the ocean if you put this to your ear.” She
placed the shell to her ear and screamed. There was a hermit crab
inside and it pinched her ear. She never wants to go back!
LoL I know this is entirely off topic but I had to tell someone!