Chilli Coriander Clams

A spicy take on a simple seafood dish! 


  • 2kg clams
  • 1 whole lemon juiced
  • 1 TB of toum (Lebanese garlic sauce)
  • 1 bunch of chopped fresh coriander including the stems
  • Splash of white wine and olive oil
  • 1 TB Chinese Chilli Oil
  • Sourdough or baguette
  • Good quality butter


  1. Soak the clams in cold salted water for a few hours before cooking.  The clams will purge any salt, sand, or other grit naturally during this time
  2. Heat up a pot large enough for 2kg of clams. Add the clean clams, lemon juice, olive oil, white wine, Toum, Chilli Oil and cover with the lid and let it simmer for around 5 minutes or depending on how big the clams are. Might need more time
  3. Add chopped coriander and stir until it's evenly mixed in
  4. Serve with a generous portion of our Chilli Oil as garnish and toasted buttery baguette or sourdough

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