Cambodian Stir Fried Clams – Cha Leah

It’s smack dab in the middle of the humid summer here in DC. And when I say humid and hot, I mean every word of it! Summers here are almost unbearable. One of the joys I do find in this heat is the abundance of yummy seafood. I don’t know why, but heat makes me want to eat seafood! I think it’s because of my early memories of going to Yorktown with my family in the summertime to fish, go crabbing and find clams. As a young girl, it was always so exciting to wake up early on Saturday mornings and watch as the caravans of cars spilled out onto the road and make our way down to Yorktown.

In honor of those memories, I’ve decided to make one of my mom’s summer time dishes as a treat to myself. She would always make this quick and easy stir fried clams dish whenever we were able to find enough clams. I guess some things are just better fresh. But I’m cheating and going to my local grocery store and buying 2 pounds of clams instead! I can already smell the ginger and garlic sizzling in the wok. That dish sure did hit the spot after spending a long day out in the sun.


Serving Size: 4

Cook Time: 10 minutes

2 pounds Manila clams
2 cloves garlic (finely chopped)
2 inch piece of ginger (peeled and cut into thin strips)
2 fresh Thai chili peppers (sliced into thin strips)
2 stalks scallion (cut into 2-inch lengths)
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon cane sugar
1/4 teaspoon sesame oil
2 tablespoons Vegetable oil

Clean and scrub the shell of the clams thoroughly. Rinse with cold water and drain.

Heat up a large wok on high and add the vegetable oil. When the oil is very hot, add garlic and ginger and stir-fry until aromatic. Toss in the Thai chili peppers and stir quickly. Add the clams into the wok and stir a few times and cover with the lid. Allow the clams to cook for 10 minutes, until they open up. While the clams are cooking, in a small bowl, mix together the scallions, soy sauce, oyster sauce, sugar and sesame oil. Once the clams have opened, remove the lid and add in the sauce from the small bowl. Quickly stir to coat all the clams. Remove from heat and serve immediately.

I enjoy my clams with a nice bowl of brown rice. But if you’re watching your carbs, you can have the clams straight up, or served with some sautéed watercress.

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