• 1kg clams, cleaned
  • 50ml shoaxing rice wine
  • a small bunch coriander, finely chopped


  • 50ml vegetable oil
  • 3 slices prosciutto, finely shredded
  • 1 shallot, finely diced
  • 3 cloves garlic, finely chopped
  • a thumb-sized piece ginger, finely chopped
  • 1 tbsp dried chilli flakes
  • 1 tsp shrimp paste
  • 1 tbsp soy sauce
  • 1 tbsp soft brown sugar


  • bread


  • STEP 1

    For the XO sauce, put the vegetable oil, prosciutto and shallot in a pan and fry for 8-10 minutes until crisp. Add the garlic, ginger, chilli flakes and shrimp paste, and cook for 2 minutes, then add the soy and sugar, and simmer gently for 5-10 minutes.

  • STEP 2

    Heat a large pan and tip in the clams and shaoxing rice wine. Put on a lid and cook for 3-4 minutes, shaking the pan regularly, until most of the clams have opened. Pour in the XO sauce and cook for 1 minute or until all of the clams have opened (discard any unopened clams). Sprinkle with coriander and spoon into a serving bowl. Serve with bread for mopping the juices.

XO sauce originates from Hong Kong and is traditionally made with dried shrimps and scallops. We’ve substituted these for shrimp paste, which is available in all large supermarkets.


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