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)
1kg clams (washed)
2 tbsp neutral oil
8 garlic cloves, minced
6 chillies, sliced
4cm piece of ginger, minced
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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