Spicy Stir-Fried Clams with Chili Garlic Sauce (Full Recipe)

Yield

• 2–3 servings

Total Time

• Prep: 15 minutes
• Cook: 10 minutes

Ingredients

Main

• 1kg fresh clams
• 2 tbsp oil
• 4 cloves garlic (minced)
• 2–3 red chilies (sliced)
• 1 small onion (optional, sliced)

Sauce

• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 50ml water

Vegetables & Herbs

• Handful of Thai basil (or regular basil)
• Spring onions (cut into segments)
• Optional: sliced bell peppers

Instructions

Step 1: Clean the Clams

• Soak clams in salted water for 1–2 hours
• Rinse thoroughly

👉 Removes sand — very important

Step 2: Stir-Fry Base

• Heat oil in a wok or pan
• Add garlic + chili → sauté until fragrant
• Add onion → cook until slightly soft

Step 3: Add Clams

• Add clams → stir quickly
• Pour in water
• Cover and cook for 3–5 minutes
  👉 Clams will open

Step 4: Add Sauce

• Add oyster sauce, soy sauce, fish sauce, sugar
• Toss everything well

👉 Sauce should coat all clams evenly

Step 5: Finish

• Add basil + spring onions
• Stir for 30 seconds
• Turn off heat

Step 6: Serve

• Plate immediately while hot
• Spoon extra sauce over

Flavor & Texture

• Clams: juicy, slightly chewy
• Sauce: spicy, garlicky, umami-rich
• Herbs: fresh and aromatic

👉 Perfect with steamed rice or bread to soak the sauce

Pro Tips

• Discard clams that don’t open after cooking
• Don’t overcook → clams become tough
• Use high heat for best flavor

Optional Variations

• Add butter → richer flavor (fusion style)
• Add lemongrass for Vietnamese vibe
• Add chili paste for extra heat