Kam Heong Clams

Name: Kam Heong Clams
Total time: 30 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 700 g Manila clams; 3 tbsp oil; 4 clove garlic, minced; 2.5 tbsp sambal; 1 tbsp dried shrimp, soaked and minced; 1 piece fresh red chili, sliced; 2 piece Thai bird's eye chilies, smashed; 0.25 cup curry leaves, stems removed; 1 tbsp oyster sauce; 1 tbsp sweet soy sauce; 1 tsp sugar; 1 tbsp Shaoxing wine; 1 tsp meat or seafood curry powder (optional)

Malaysian kam heong clams simmered in a fragrant garlic, sambal, dried shrimp, and curry leaf sauce — a must-try spicy stir-fry for seafood lovers, best served hot over steamed rice.

30 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

224

Calories

29g

Protein

20g

Carbs

Fat

Scale recipe

4 servings

Original recipe

Ingredients13 items

Produce

🧄garlic, minced4 clove

🌶️fresh red chili, sliced1 piece

🌶️Thai bird's eye chilies, smashed2 piece

🌿curry leaves, stems removed¼ cup

Seafood

🐚Manila clams700 g

🦐dried shrimp, soaked and minced1 tbsp

Pantry

🛢️oil3 tbsp

🌶️sambal2½ tbsp

🦪oyster sauce1 tbsp

🍯sweet soy sauce1 tbsp

🍬sugar1 tsp

🍶Shaoxing wine1 tbsp

Spices

🍛meat or seafood curry powder (optional)1 tsp

Instructions

1
Rinse the Manila clams under cold water, then soak them in salted water for 20–30 minutes to purge any sand.
25:00 timer
2
Scrub the clam shells gently with your hands or a brush.
3
Rinse the clams thoroughly under cold running water and discard any cracked or damaged shells before cooking.
4
Heat the oil in a wok over high heat — quick, high-heat stir-frying keeps the flavors and textures right.
5
Add the minced garlic and stir-fry until aromatic but not browned.
6
Add the sambal, dried shrimp, red chili, Thai bird's eye chilies, curry leaves, and curry powder (if using); stir-fry until fragrant, taking care not to let the mixture burn.
7
Add the clams and stir well to coat them in the aromatics.
8
Stir in the oyster sauce, sweet soy sauce, sugar, and Shaoxing wine.
9
Cover the wok and cook until the clam shells open — clams cook fast, so watch closely and don't overcook them or they'll turn tough; discard any clams that remain closed as they may not be safe to eat.
10
Uncover the wok and give the clams a quick stir to coat them evenly in the sauce.
11
Dish out and serve immediately with steamed white rice.

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CuisineMalaysian