Whenever I am back in Malaysia, I would never miss out ordering curry clams at “Ikan Panggang” (grilled fish) hawker stalls.
These stalls sell all sorts of grilled seafood, even though their mainstay is fish.
Clam is one of my favorite seafood. Imagine fresh, succulent and briny clams cooked with curry powder and seasonings, and then grilled on a flat griddle….
The thought sets my mouthwatering.
My easy curry clam recipe can be easily replicated at home without having to travel to Malaysia.
This clam recipe calls for simple ingredients:
- Manila clams, cherry stone clams or any hard-shelled clams
- Curry powder
- Oyster sauce
- Chili sauce
You can use just about any clams but I love it with Manila clams.
The sweet and briny taste of clams and the aromatic curry powder deliver a wonderful taste and flavor.
How Many Calories per Serving?
This recipe is only 218 calories per serving.
What Dishes to Serve with This Recipe?
Serve this dish with other Malaysian recipes. For a wholesome Malaysian meal and easy weeknight dinner, I recommend the following recipes.
Curry clams wrapped with banana leaves. Curry-flavored clam is a popular Malaysian street food—delicious, spicy, and addictive. Easy curry clams recipe.
Rinse clams with cold water thoroughly, scrub the shells, drain the water, and set aside.
Heat up the pan on medium heat, add the cooking oil and stir fry the onion until slightly. Add the clams into the pan and start stirring. As soon as the clams start to open, add curry powder, turmeric powder, hot sauce/chili sauce, oyster sauce, water and stir well with the clams.
Cover the pan with its lid and cook for a few minutes, or until all clams are open.
Add scallions, stir to combine well. Dish out and serve immediately.