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Basil and Chili Paste Clams

I'm not different than most people that during this time besides working from home, we are trying to find something to do to relieve our boredom. One of my activities is watching Netflix. Recently I watch Street Food : Asia, Vietnam episode.

In this episode there is a story about a lady selling a variety of snails. Oh yes, what happened was the next day I found myself at H Mart hunting for some live snails. And yes, I have seen they sell live snails before, but the day I wanted to buy them they didn't have.

That was okay. Nothing can destroy my appetite. At least they had live clams, so I grabbed them instead. Once I got back to my kitchen, I immediately scrubbed the shell of each one and soaked them in cool tap water for about 20 minutes. Cleaning them thoroughly is very important otherwise you will end up with sandy clams. And here is the recipe.


1 Tbsp Canola Oil

1 tsp Chopped Garlic

1lb Little Neck Clam

1 Tbsp White Wine (Optional)

1/2 Tbsp Oyster Sauce

1 Tbsp Chili Paste

1/3 cup Basil leaves


  1. In a skillet pan over medium heat, add Canola oil and chopped garlic. Stir fry until golden brown.

  2. Add cleaned clams. Stir to mix with garlic then add white wine (Optional)

  3. Cover with a lid until each clam opens up.

  4. Season with oyster sauce and chili past then add bail leaves.

  5. Serve with steamed Jasmine rice.




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