← All Recipes
Diamond Shell

Petite Diamond Shell Clams

In XO Sauce
15 min Intermediate Serves 4

Ingredients

  • 1 kg Cloudy Bay Clams Frozen Petite Diamond Shell Clams
  • 2 tbsp premium XO sauce
  • 2 tbsp peanut oil
  • 3 cloves garlic, finely sliced
  • 1 tbsp fresh ginger, julienned
  • 2 spring onions, sliced into 4 cm lengths
  • 1 small red chilli, finely sliced (optional)
  • 2 tbsp Shaoxing wine
  • 1 tbsp light soy sauce
  • 1 tsp oyster sauce
  • ½ tsp sugar
  • 1 tsp sesame oil
  • Fresh coriander leaves, to garnish

Method

  1. Heat a wok over high heat until smoking. Add the oil.
  2. Add the garlic, ginger and chilli and stir-fry for 20 seconds until fragrant.
  3. Stir through the XO sauce for 15–20 seconds, allowing the seafood and chilli flavours to bloom.
  4. Add the Petite Diamond Shell Clams and toss well to coat each shell.
  5. Pour in the Shaoxing wine, soy sauce and oyster sauce.
  6. Cover with a lid and steam for 30–40 seconds, shaking the wok occasionally until all the clams have opened.
  7. Remove the lid, add the spring onions and sugar, then toss for another minute until the sauce lightly coats the shells.
  8. Finish with sesame oil and garnish with fresh coriander.
The Diamond Shell Clam
The Clam

The Diamond Shell Clam

The versatile vongole-style clam of the collection: live, blanched and petite formats that go from pan sauce to pasta in under a minute. Kitchen-ready.

Meet the Diamond Shell
From our waters to your kitchen

Cook With Our Clams

Loose-live, MAP-live, blanched and IQF formats, delivered kitchen-ready with weekly availability updates.

Enquire Now