Spicy ginger clams


Cooking time
30 minutes or less

Dietary information

Main ingredients
Clams, ginger

Sourced from
The Cook’s Companion App and book


Print Recipe

This recipe works just as well with mussels instead of clams.


¼ cup vegetable oil
2 large onions, finely chopped
2 cm piece ginger, finely chopped or grated
4 cloves garlic, finely chopped
½ teaspoon ground turmeric
2 teaspoons coriander seeds, roasted and crushed
1 small fresh red chilli, seeded and finely sliced
1 kg clams, in the shell, cleaned
200 ml dry white wine
juice of 1 lime
2 tablespoons fresh coriander leaves


Heat a wok, then add oil. Stir-fry onion, ginger and garlic until onion is soft and garlic is golden. Add turmeric, coriander seeds and chilli and stir-fry for another minute or so. Add clams and wine, then cover and increase heat to maximum. When there is a gush of steam, remove from heat and sprinkle with lime juice. Serve immediately in hot bowls, scattered with coriander leaves.