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Clams with XO sauce



  • Heat a wok (or large heavy-bottomed pan) and add the clams with the Chinese wine. Cover and steam for about 1-2 mins until all the clams open (discard any that don’t). Remove, reserving the liquid.
  • Then heat the oil and XO sauce in the wok, regularly stirring until well combined.
  • Add the mussel cooking liquid to the wok, little by little, stirring well between each addition, and cook until thick and fragrant.
  • Then return the clams and toss to coat well in the sauce, before adding the spring onions, lemon juice and coriander. Briefly cook to warm through and taste for seasoning.
  • Serve with Asian greens and steamed rice on the side.
  • Todd Moses – Golden Fields, Fitzroy Street, St Kilda




  • 1 kg clams, cleaned well
  • 100 ml Chinese rice wine (or dry sherry)
  • 100 ml peanut or vegie oil
  • 200 gm XO sauce
  • 3-4 spring (green) onions, finely sliced
  • juice of ½-1 lemon
  • 2-3 tbsp chopped fresh coriander


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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