Cambodian stir fried clams recipe (Cha Leah)

This clams recipe is very quick to make and is so full of flavour that it is perfect with rice. Cambodian food always packs a big flavour punch and this ‘cha leah’ is no different. My husband and I had something similar in Siem Reap. I say it’s similar, but not quite the same as they used blood cockles. I can’t find blood cockles here so we’ve used white clams. They’re still absolutely delicious and I hope you enjoy them too.

The main flavour profile are the ginger, garlic, chillies and spring onion. It also makes a great base for other seashells.

Prep time 20 mins
Cook time 10 mins

Serves 2 as a side (approx. 277 calories per serve)

Ingredients
1kg clams (washed)
2 tbsp neutral oil
8 garlic cloves, minced
6 chillies, sliced
4cm piece of ginger, minced
100ml water
1/2 tsp chicken bouillon powder (or MSG if doing it the traditional way)
2 tsp oyster sauce
1/2 tsp salt
1/2 tsp sugar
1 spring onion, sliced
1 bunch coriander, chopped

Note: I use a Kitchenaid chopper for mincing the garlic and ginger. So much faster than doing it by hand!

Wash the clams and set aside.

Heat the oil in a non-stick pan and sautee the garlic, chillies and ginger until fragrant.

Add the water, chicken bouillon powder, oyster sauce, salt and sugar and let it simmer for a few seconds before adding the clam.

Cover the clams with a lid for 3-5 minutes or until cooked (opened up).

Turn off the heat and stir in the spring onion and coriander.

You may wish to also serve it with a pepper dipping sauce. Simply squeeze 1 lemon (juice), 1 tsp coarsely ground pepper, 1/2 tsp salt and 1/2 tsp sugar together.

More Cambodian Recipes

• Cambodian Grilled Chicken
• Cambodian Eggplant and Minced Pork (Cha Traop Dot)
• Cambodian Pepper Beef Salad (Lok Lak)

More Seafood Recipes

• Stir Fried Lemongrass Pipis
• Prawn and Mussel Linguine
• Prawn and Mussel Paella
• Frutti di Mare all’Arrabbiata

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