Matt Sinclair's Chilli Clams

Matt Sinclair's Chilli Clams

Cooking time


1. To make the sambal belacan, toast the belacan over medium heat for 2-3 mins the  blend with chillies. Add in a few drops of water if too dry. Set the paste aside.

2. Heat up the Cobram Estate Extra Virgin Olive Oil in a wok until it is hot. Add in the shallots and then sambal belacan. Stir for a few seconds and add in the clams.

3. Add in some water and place the lid on to help it cook quicker. Once the clams start to open, add in the spring onions and fry for another 30 seconds.

4. Remove and serve with some lime wedges and garnished with some coriander.

Recipe from Matt Sinclair, The Cook's Pantry

Ingredients Chevron Icon

3 shallots (thinly sliced)

500g clams

5 stalks of spring onions (sliced into batons)

½ cup of water

3 tbsp Cobram Estate Light Extra Virgin Olive Oil

A handful of coriander (roughly chopped)

1 lime (wedged, to serve)

2 tbsp of Lee Kum Kee Premium Soy Sauce


5 long red chillies

½ inch of belachan (shrimp paste)